American · Dinner · Easy
Pan-Seared Scallops
0.0 (0 ratings)- Total
- 21 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 230
Dry scallops develop a deep golden crust in a hot skillet, then finish with lemon butter and parsley spooned over their tender centers.
Surface moisture is the main obstacle to Pan-Seared Scallops. Blot them thoroughly and leave them undisturbed long enough for a crust to form before turning; constant movement keeps them pale.
Buy large dry-packed sea scallops rather than wet-packed ones treated to hold water. Remove the small side muscle from each and use a pan large enough to leave space between them.
Method
Pat sea scallops very dry with towels and season with salt and black pepper just before cooking.
Heat vegetable oil in a large skillet over medium-high heat. Add scallops with space between them and sear without moving for until deeply golden underneath.
Turn, add butter and cook for , spooning the melted butter over them, until opaque and 145°F in the center.
Remove from the heat and add lemon juice and parsley. Spoon the pan butter over the scallops and serve.
Forkue tips
- If the scallops release a puddle of water, cook fewer at once; dry-packed seafood gives a more reliable crust.
Storing and reheating
Refrigerate for up to 2 days. Rewarm very gently in a little butter just until hot; repeated high heat makes scallops rubbery.
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Kitchen gear
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Pan-Seared Scallops: FAQ
Why do my scallops stick?
The crust may not be formed yet. Give them a little more time before turning and use a thin spatula to lift them gently.
Can I use bay scallops?
They are much smaller and will cook faster without developing the same broad crust. Large sea scallops suit this searing method.
How do I store and reheat Pan-Seared Scallops?
Refrigerate for up to 2 days. Rewarm very gently in a little butter just until hot; repeated high heat makes scallops rubbery.
How long does Pan-Seared Scallops take?
About 21 min in total: 15 min prep and 6 min cooking.
What do I need to make Pan-Seared Scallops?
The key ingredients are sea scallops, butter, lemon juice and parsley, plus pantry basics.
Any tips for Pan-Seared Scallops?
If the scallops release a puddle of water, cook fewer at once; dry-packed seafood gives a more reliable crust.
