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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.
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
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 (40º 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.
What to Serve with Scallops:
- Roasted Asparagus
- Green Beans
- Fettuccini with Alfredo Sauce
Here’s my simple, yet perfect Seared Scallops Recipe.
Seared Scallops Recipe
- 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
- 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.
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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?
Wednesday definitely is a reason to celebrate! 🙂
Any day of the week is special enough 👍🏼
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.
Thanks, Winnie. I hope he loves them!
looks so good- I am always so nervous about cooking scallops!
I love simple dinners like this…YUM!!!
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.
Mouth. Watering. Wow those look amazing.
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 🙂
Welcome! So nice to meet you!
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!
These look so good! I rarely cook scallops at home but that needs to change!
It has been too long since I’ve enjoyef a plate of scallops. Time to fix .
So simple and I’m sure quite delicious!
Looks great! I will try this recipe out for my family — we love scallops!
Yum! Simple is always best indeed. 🙂
Love seared scallops. They are delicate and sweet. They are also easy to overcook and burn. 🙁
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
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
I loved these and I like the fact that the sauce can be used for some pasta to go along with these yummy scallops.
I’m learning that less is more. Simple ongredients can tadre great!
Most definitely, Andrea! Thanks so much! xo
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.
Glad you liked them, Cynthia! Thanks!
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!
Oh wow, thanks so much, Jayne! I’m thrilled that you enjoyed them! xo
The scallops were delicious. Good recipe!
Thanks Karen! xo
Woops i forgot the stars
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!
I’m so happy you enjoyed this, Anita! Thanks!
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.
So glad to hear this John! Happy you enjoyed it!
Great quick and easy recipe to enjoy the great seafood – Scallops with a great spin on the accompanying sauce.
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!
Wonderful to hear that you enjoyed it, Kym! xo
Can i use frozen scallops after thawing? Or does it have to be fresh ones? I want to try your recipe
You can use frozen scallops that have been thawed completely. I hope you love it!
While my sauce was unremarkable (used chicken broth), the scallops were excellent.
Great recipe – hands down – I added parsley and coarse pepper. – still came out superb
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.
Thanks Joan! xo
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.
Made this for dinner this evening. Simple and awesome!! Thank you for the wonderful recipe – it’s a keeper!!
it’s wonderful, so simple and tasty recipe
Thanks, Liza, so glad you enjoyed this!
So simple, so quick but so absolutely delicious! This pan sauce is so good! Love!
Don’t you just love how easy this recipe is to make? So glad it is a favorite of yours, too! xo
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! Thank you very much for sharing this terrific recipe!
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?
Fabulous and so easy. Made it for Christmas and everyone loved it 😃
Absolutely delicious and very easy including your delicious roasted Asparagus recipe…yummy!
Do yourself and your family a favor & try this recipe
Thank you, Lili!
Made these last night for Valentine’s Day. Delicious and easy!
So glad you enjoyed them, Katie!
What type of pan works best? I’ve tried non-stick but they don’t seem to get a sear. Thank you!
I use a stainless steel skillet to sear the scallops, Carolyn.
Good morning, how much wine do you add? I don’t see it listed,in the ingredient list. Thank you and have a blessed day. Kim S.
You will use the same amount as listed for the chicken stock, Kim. Hope you enjoy!
I have repeatedly cooked scallops according to this recipe, and the results were consistently super yummy. Everybody loved it.