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 and asparagus on a white platter. // 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

Overhead photograph of seared scallops and asparagus on a white platter. // 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!

Horizontal photograph of cooked scallops and asparagus on a white plate. // addapinch.com

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 and asparagus on a white platter. // 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!
4.91 from 20 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 chicken stock or broth
  • 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

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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59 Comments Leave a comment or review

  1. These were awesome. Never been a big fan of scallops, but my husband loves them. Was very impressed. The sauce made the dish spectacular. Will make again.

  2. Made this for dinner this evening. Simple and awesome!! Thank you for the wonderful recipe – it’s a keeper!!

    1. Hi Leigh,
      Don’t you just love how easy this recipe is to make? So glad it is a favorite of yours, too! xo

  3. 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!

    1. Thanks, Mark! I’m so happy you and your wife enjoy this recipe. I just love how quick and easy this recipe is, don’t you?

  4. Absolutely delicious and very easy including your delicious roasted Asparagus recipe…yummy!
    Do yourself and your family a favor & try this recipe

  5. What type of pan works best? I’ve tried non-stick but they don’t seem to get a sear. Thank you!

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