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Seared Scallops

Seared Scallops

Julia
These seared scallops are perfectly golden on the outside with a tender, buttery center—just like restaurant-quality scallops made at home. Ready in under 15 minutes, this simple scallop recipe uses minimal ingredients and foolproof technique for consistently delicious results.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • Main Ingredients
  • 1 lb large sea scallops preferably dry-packed
  • 1 –2 tbsp olive oil or avocado oil
  • 2 tbsp unsalted butter
  • Seasonings & Flavor
  • Salt to taste
  • Freshly ground black pepper
  • 1 garlic clove lightly crushed (optional)
  • Fresh lemon juice
  • Optional Garnish
  • Fresh parsley or thyme

Instructions
 

  • Prep the Scallops
  • Remove scallops from the refrigerator about 10 minutes before cooking. Pat very dry with paper towels. Season lightly with salt and pepper just before cooking.
  • Heat the Pan
  • Heat a heavy skillet (cast iron or stainless steel) over medium-high heat until very hot.
  • Add Oil
  • Add oil to the pan and swirl to coat evenly.
  • Sear
  • Place scallops flat-side down in a single layer, leaving space between each one. Cook undisturbed for 2–3 minutes until a deep golden crust forms.
  • Flip & Finish
  • Flip scallops and cook another 1–2 minutes. Add butter and garlic (if using) during the last 30 seconds and spoon the melted butter over the scallops.
  • Serve Immediately
  • Remove scallops from the pan. Finish with a squeeze of lemon juice and garnish with fresh herbs if desired.

Notes

  • Dry scallops thoroughly—this is essential for browning.
  • Do not overcrowd the pan; cook in batches if needed.
  • Scallops cook very quickly and toughen if overdone.