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