These easy to make pan seared scallops with a beautiful golden brown sear will be your new favorite go-to seafood dish. They are simply seasoned with salt and pepper and get a squeeze of fresh lemon juice before serving.
Recipe Inspiration
Scallops are popular on restaurant menus - but they can be very expensive. You can make your own scallops at home in just a few minutes!
These tender, buttery scallops are perfectly seared and are beautifully golden brown on the outside. They are a great addition to a pasta dish or salad and pair nicely with potatoes, rice, or roasted vegetables. They also pair quite nicely with a glass of white wine!
This is a great recipe to make for a date night at home or for your guests at a dinner party. Scallops are sure to impress, since they are typically an upscale seafood choice that is enjoyed on special occasions!
If you are looking for more seafood recipes, check out our: Lemon Pepper Salmon, Shrimp Luciano, or Easy Pesto Shrimp Zoodles.
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Why You Will Love This Recipe
Versatile - These scallops can accompany many different sides and entrees on your dinner table. They pair nicely with a variety of things, making it a great addition to nearly any meal!
Approachable - Cooking these scallops is quite easy and can be done by anyone. With only a few ingredients, you can make these in just minutes! This recipe would be great for a special occasion but is also quick enough to make on busy weeknights.
Delicious - The simple salt and pepper seasoning and a squeeze of fresh lemon juice help to highlight the delicate, sweet and buttery flavor of the scallops.
Ingredients
Here are the ingredients you will need for this scallop recipe:
- Scallops: Use quality scallops with the tiny side muscle on the side of the scallop removed. I like to bring my scallops to room temperature before cooking.
- Olive oil
- Kosher salt & black pepper
- Lemon: Serve with lemon wedges.
Directions
Let's make these pan seared scallops together!
Step 1: Pat the scallops dry with paper towels.
Step 2: Season both sides of the scallops with the salt and pepper.
Step 3: Heat a large nonstick skillet, good quality stainless steel skillet or cast iron skillet over high heat for 4-5 minutes.
Step 4: Add the oil to the skillet and then add the scallops in a single layer. Allow them to cook, undisturbed for 1-2 minutes before flipping and cooking for 1-2 more minutes or until deep golden brown.
Step 5: Remove the scallops from the pan and squeeze a lemon wedge over the top before serving. Serve with additional lemon wedges.
Expert Tips and Tricks
Here are some expert tips to make this scallops recipe:
Dry the Scallops- In order to get a nice sear, the scallops have to be dry before adding them to the skillet. You can lay them out on several layers of paper towels and pat them dry with another paper towel. Allow them to sit for several minutes, making sure you have soaked up as much moisture as possible.
Hot Skillet - Be sure your skillet is nice and hot before adding the scallops. Allow the skillet to heat on high for 4-5 minutes. A hot pan helps the scallops develop that beautiful golden brown outer edge.
Don't Touch - Do not touch or move the scallops once you add them to the skillet. You want them to sit, undisturbed, for several minutes. This helps the beautiful golden crust to form.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy seafood recipe. You can find all of these products on Amazon.
Large skillet - You'll want a high quality large skillet with enough room for the scallops to cook without touching.
Tongs - I think tongs are the easiest took to flip scallops. Here's a great deal on two pairs!
Serving Platter - I love serving these on a nice platter - I love this rectangular black serving tray!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this simple recipe.
Herbs - Garnish with fresh herbs like fresh parsley, tarragon or basil. Or, top with a garlic butter for delicious garlic butter scallops.
Oil - Substitute the olive oil for another oil that has a high smoke point like avocado oil or grapeseed oil.
Scallops - You can use any types of scallops - I usually use bay scallops or sea scallops in this recipe. Bay scallops are smaller scallops that are sweeter, while large sea scallops are a great size. I like to buy my scallops at Aldi - they have great deals on frozen scallops!
What To Serve With
Here are some recipes to serve alongside this seafood recipe:
Herby Artichoke Pasta - With a light cream sauce, fragrant herbs, and artichokes, this pasta is a hit for weeknight dinners or great for holiday entertaining!
Cannellini Aglio e Olio with Garlic Breadcrumbs - Cannellini Aglio e Olio will be your new favorite way to eat Cannellini Beans! With spicy Garlic Breadcrumbs, these beans are leveled up with tons of Italian flavors.
Simple Red Skin Mashed Potatoes - These Simple Red Skin Mashed potatoes are easy, delicious, and have only 5 ingredients!
Frequently Asked Questions
Fresh scallops are going to be best, but frozen scallops will work too. Be sure to allow them to thaw completely in the refrigerator for several hours or overnight. Alternatively, you can put the scallops in a strainer and run lukewarm water over them until they are thawed.
The scallops are done when both sides are seared to a golden brown color. They should be firm but soft. Be careful not to overcook them, or they will be tough and chewy in texture.
Rinse the scallops under cold water and then be sure to take the time to thoroughly dry them. Dry scallops by laying them out on several layers of paper towels for a couple of minutes, lightly pressing the tops with several more layers of paper towels. Wet scallops will not develop a good sear.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Pan Seared Scallops
Ingredients
- 1 lb scallops side muscle removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Pat scallops dry. Season both sides with salt and pepper.
- Heat a large skillet over high heat for 4-5 minutes. Add oil, then add scallops. Sear for 1-2 minutes per side, until deep golden brown. Do not move scallops as they cook.
- Remove from pan and squeeze lemon wedge over scallops and serve.
Did You Make This Recipe?
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