Seared Scallops Recipe

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4.96 from 22 votes
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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!

Looking for more delicious quick and easy dinner recipes? I think you my Classic Chili, Tuna Salad, and Garlic Shrimp.

Seared scallops and asparagus on a white platter. // addapinch.com

Bright, buttery, delicate, and so tender, these pan seared fresh scallops make such a quick and easy dinner recipe.

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

These scallops are seared in a skillet with a touch of butter and olive oil. Once cooked, they are lightly salted at the end and drizzled with the light pan sauce. The sauce is not too heavy to hide the flavors of the fresh scallops and 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, 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 amazing!

How to Store and Freeze Scallops

Fresh scallops must be stored immediately in the refrigerator or freezer when purchased to prevent any food-borne illness.

To store raw scallops. Raw scallops should be stored in the refrigerator (40ΒΊ F or less) for up to two days. Ideally, they should be cooked as soon as possible. Here is how I store my fresh scallops: Clean your scallops, pat them dry, and place them into a freezer-safe, zip-top bag. Fill a shallow bowl or baking dish with ice and place the zip-top bag of scallops on top of the ice. Cover the zip-top bag and ice-filled bowl with plastic wrap to hold in the cold temperature.

To store cooked scallops. Once cooked, store scallops in the refrigerator 3 to 4 days.

To freeze raw scallops. Raw scallops can be frozen for up to 3 months. Allow to thaw in the refrigerator and cook within 1 day or thawing.

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

What to Serve with Scallops:

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

Seared Scallops Recipe

4.96 from 22 votes
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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

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.

Video

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




62 Comments

  1. Noble Pig - Cathy Pollak says:

    It has been too long since I’ve enjoyef a plate of scallops. Time to fix .

  2. Cassie | Bake Your Day says:

    These look so good! I rarely cook scallops at home but that needs to change!

  3. Aggie 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. Vij (Spices And Aroma) 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 πŸ™‚

    1. Robyn Stone says:

      Welcome! So nice to meet you!

  5. Amanda says:

    Mouth. Watering. Wow those look amazing.

  6. Amy 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.

  7. Cookbook Queen says:

    I love simple dinners like this…YUM!!!

  8. Elizabeth@ Food Ramblings says:

    looks so good- I am always so nervous about cooking scallops!

  9. Winnie says:

    These look great. My husband loves scallops and I never think to make them at home (always a restaurant meal!). I will give these a try.

    1. Robyn Stone says:

      Thanks, Winnie. I hope he loves them!

  10. Chase@dinnerproduction.com says:

    Wow! Those look so good. Scallops are my one of my favorite things to eat but I typically only eat them for a special occasion. Is Wednesday special enough?

    1. Robyn Stone says:

      Wednesday definitely is a reason to celebrate! πŸ™‚

    2. Melissa says:

      Any day of the week is special enough πŸ‘πŸΌ