Seared scallops make a simple, yet elegant meal. Tender, buttery and delicious, these pan seared scallops are ready in 15 minutes! Served with a delicious pan sauce!

Seared Scallops | addapinch.com

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

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 any number of sauces layered on top, I’ve realized that they can easily get lost in the heavy sauces and lose what makes them so delectable in the first place!

Seared Scallops Recipe

Seared Scallops | addapinch.com

I 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.

But, I do still love a light pan sauce from time to time. Not to heavy to hide the flavors of the fresh scallops and one that just brings out the flavors from the browned bits in the bottom of the skillet from searing.

How to Make Seared Scallops

Prep Scallops. To make this delicious dish, first rinse scallops to remove any potential grit and drain them well. Pat both sides of scallops dry with paper towels.

Heat Skillet. Then heat a medium (12-inch skillet) over medium heat. Add butter and olive oil into heated skillet and allow the butter to melt.

Cook. add the scallops to the skillet in a single layer, making sure to leave space between them. Then cook for about 3 to 5 minutes on one side, 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. Then, I remove them to a platter while I make the pan sauce.

How to Make the Pan Sauce

The pan sauce is optional, but oh so incredibly delicious!

To make it, allow the skillet to cool slightly, about 2 minutes.  Then add a dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or a whisk, scrape up any browned bits that have formed in the pan as the scallops were cooking. Then add butter, shallot, and garlic to the white wine, stirring constantly. Cook for about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat.

Once I’ve whipped up the pan sauce, I find out how many people would like the sauce and then spoon it over their portion and leave the others without. I place any remaining pan sauce in a serving bowl in case anyone wants more. If I am serving with Fettuccine Alfredo, I make sure to drizzle a bit more over the top of the pasta! Talk about heaven!

Don’t you just love it when a special and delicious supper comes together so easily? I know I do!

What to Serve with Scallops:

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

Seared Scallops from addapinch.com

Seared Scallops Recipe

Seared scallops make a simple, yet elegant meal. Tender, buttery and delicious, these scallops are ready in 15 minutes! Served with a delicious pan sauce!
4.89 from 17 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Course Appetizer, Main Course
Calories: 190kcal
Cuisine Seafood
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 pound large sea scallops
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil

For the pan sauce: (optional)

  • 1/4 cup dry white wine or chicken stock
  • 2 tablespoons salted butter
  • 1 clove garlic minced
  • 1 medium shallot finely diced
  • salt and pepper to taste

Instructions

  • Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
  • Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
  • 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.
  • Remove the scallops from the skillet to a serving platter and keep warm.

For the Pan Sauce:

  • 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.

Nutrition Information

Calories: 190kcal | Carbohydrates: 4g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 541mg | Potassium: 248mg | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.4mg
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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52 Comments Leave a comment or review

  1. 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. 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. 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. 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. 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

  6. I loved these and I like the fact that the sauce can be used for some pasta to go along with these yummy scallops.

  7. Just made these for lunch and loved them! Never really cooked scallops before, and these were so easy and good! The pan sauce is so good!! It made for a yummy topping for the scallops, even though they are very good without it, too. I served mine with a veggie stir fry so the pan sauce was even good with those! Thank you for a great recipe. Will be making these more often.

  8. Never again will I bother to bread and batter sea scallops. This simple recipe resulted in the best I’ve ever tasted! “Delicious” is inadequate!

  9. Delicious, tasty, easy to make, and I had all of the ingredients on hand. I seached for “seared scallops” and found this, thank you for a great recipe!

  10. I cooked this tonight . It was just right. Scallops don’t need to be over powered by heavy sauces and you suggestion for the sauce follow up was perfect. Served  with some rice and fresh steamed okra, I am a southern boy here…lol. I tell you your instructions were on point and it was a big hit at my house.

  11. I didn’t have large scallops, used 1 lb. of small and just took a bit longer. Had to turn  up the heat to brown them as well. Also didn’t have scallops  but replaced it with 1/2 medium onion and two large garlic cloves instead of one. Cooked it a chardonnay, added a side of precooked and seasoned microwaveable rice and asparagus in the skillet with butter, salt and pepper and lemon and everything complemented each other very well.
    All around  delicious, would definitely use this recipe again! 

  12. Great recipe – hands down – I added parsley and coarse pepper. I also used 1/2 cup of wine – still came out superb

  13. I made this recipe and it was delicious, the whole family loved it! It is very quick and simple to make and we are going to make it again tonight, accompanied by filet mignon.

  14. I have made this recipe several times now for my wife and I. We love it, it’s so delicious. We never skip the pan sauce as I won’t miss an excuse to open a bottle of wine! Thank you very much for sharing this terrific recipe!

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