Seared Scallops Recipe

Course: Appetizer, Appetizer/Main Course, Dinner

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Calories: 452kcal

Author: Becky Hardin

Have you ever wondered how to sear scallops? Well, this easy Seared Scallops recipe will show you the best way to cook perfect scallops every time! With simple ingredients and a cast-iron skillet, you'll be able to impress your friends and family with this delicious recipe in no time!

Step-by-step photos can be seen below the recipe card.

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Equipment

Cast Iron Skillet (optional)

Ingredients

1 pound large sea scallops (about 15 scallops)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons unsalted butter (¼ stick)
2 cloves garlic smashed and peeled
1 sprig fresh rosemary (about 4 inches)
6 sprigs fresh thyme
½ lemon juiced

Instructions

Spread the scallops out on a paper towel and pat them dry on both sides. If the scallops still have the adductor muscle attached to the side (the little rectangular piece), gently pull it off with your fingers.
1 pound large sea scallops
Sprinkle the kosher salt and black pepper over the scallops.
1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Heat a large heavy bottomed (preferably cast iron) skillet over medium heat. Add the olive oil. When the oil is hot and fragrant, add the scallops. They should begin to sizzle immediately – if the first scallop doesn’t sizzle, remove it from the pan and wait for the pan to heat up more. Make sure to place the scallops on one of the flat sides for an even sear.
3 tablespoons olive oil
Cook the scallops for 3 minutes. After 3 minutes, the scallops should easily release from the pan so you can flip them and they should be a deep golden brown color. If the scallops do not release easily, let them sear for an additional minute. You shouldn’t have to pull the scallops off of the pan!
When you flip the scallops, reduce the heat to low and add the butter, garlic, rosemary, thyme, and lemon juice. Cook the scallops for an additional 2 minutes while spooning the butter over the top of the scallops.
2 tablespoons unsalted butter, 1 sprig fresh rosemary, 6 sprigs fresh thyme, ½ lemon, 2 cloves garlic
Remove the scallops from the heat and serve them immediately with your favorite sides.

Video

Notes

This recipe serves 2 as an entree or 4 as an appetizer.

I recommend using wild-caught sea scallops in this recipe.
I recommend using dry scallops, which will be labeled as either "dry" or "dry-packed".
Be sure to buy your scallops just 1-2 days before you plan to cook them, as they are very perishable.
When fresh, scallops will smell briny; when they start to spoil, they will smell fishy.
You can also use frozen scallops in this recipe; let the scallops thaw overnight in the refrigerator before using.
Dry your scallops on paper towels before cooking. You don't want too much liquid in the pan, as this will cause the scallops to steam rather than sear.
When cleaning fresh scallops, be sure to remove the side muscles from the sides of the scallops. The side muscles will feel a bit tougher than the rest of the scallop. Simply pull the tissue away from the scallop with your fingers to remove it.
Use a heavy-bottomed stainless steel or cast iron pan, not a nonstick pan.
If there's excess liquid in the pan while you are searing the scallops, use the corner of a paper towel to soak up the excess liquid from the pan.
Let the scallops cook about 90% of the way on the first side, about 3-4 minutes. Once all but the top of the scallop has become opaque, flip it and allow it to finish cooking for about 1-2 minutes.

Storage: Store seared scallops in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition