Seared Scallops Recipe

One of my favorite dishes in the world is a plate of simple seared scallops.

 

Seared Scallops | addapinch.com

 

Bright, buttery, delicate, and so tender, I always make sure to order them when we visit restaurants that serve fresh scallops. But you know, even then, sometimes they just don’t turn out exactly how I like them.

While they are delicious piled high with pasta, garlic, and sauces layered on top, I still prefer my scallops just seared in a skillet with a touch of butter and olive oil.

Add a pinch of salt at the end and I’m a very happy girl, indeed.

Seared Scallops | addapinch.com

 

But you know, I’ve learned that other people in my family actually prefer a light pan sauce over their scallops and weren’t too excited when I would always serve them my favorite way.

So, I solved that problem recently by searing my scallops in a skillet, then plating them onto a large platter. Then, I found out how many people preferred a pan sauce for their scallops and whipped one up really quickly from the browned bits left in the skillet from searing.

Once the pan sauce was ready, I spooned it over part of the seared scallops and left the others without.

Problem solved.

Everyone was happy.

 

 

Don’t you just love it when things come together?

My recipe for seared scallops makes a simple quick-fix meal that is perfect for serving on special occasions, like a birthday, Valentine’s, an anniversary, or to celebrate a great day.

Here’s my simple, yet perfect Seared Scallops Recipe.

 

5.0 from 2 reviews
Seared Scallops Recipe
 
Prep time
Cook time
Total time
 
Seared scallops make a simple, yet delectable meal. Fresh, tender, buttery and delicious, seared scallops are perfect for a romantic meal, too.
Author:
Cuisine: Seafood
Serves: 2-4
Ingredients
  • 1 pound large sea scallops
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • For the pan sauce:
  • ¼ cup dry white wine or chicken stock
  • 2 tablespoons salted butter
  • 1 medium shallot, finely diced
  • 1 clove garlic, minced
  • salt and pepper, to taste
Instructions
  1. Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
  2. Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
  3. Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
  4. Remove the scallops from the skillet to a serving platter and keep warm.
  5. For the pan sauce:
  6. Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.

 

I like to serve my seared scallops with roasted asparagus or a quick spinach salad. Nothing too heavy and always something quick.

Enjoy!
Robyn xoxo

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Comments

  1. 7

    says

    Perfectly perfect! I didn’t think I had an appetite for anything this morning, but now …

    There is an asian restaurant here that I want to take you to the next time you’re in town. They have a scallop dish that I order that I think you’ll like very much.

  2. 9

    says

    This is my first visit to your space and I am loving it so much. I briefly browsed through your recipes and I am sure I am going to be back for more. I love scallops and this recipe sounds so simple to make on a weeknight. I have subscribed to your blog so I won’t miss your posts :-)

  3. 11

    says

    I think I prefer them your way Robyn! Simple. They look so delicious. I’m so hesitant when it comes to scallops, I’ve had some really good ones (and some not so good). I’m coming to your house for some!

  4. 18

    Mindy says

    Sometimes the simplest recipes are the best. This is delicious !! I made the scallops with the sauce and it’s my new favorite scallop recipe. We also had mushroom risotto and roasted asparagus– delish! ;) Thanks Robyn

  5. 19

    Tommy Crozier-Carole says

    Made three pounds at firehouse, wow they went so fast we got five pounds the next time we made them. Great taste and super easy to prep. Thanks

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