pan seared scallops

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Scallops with Citrus Ginger Sauce

tbsp avocado oil

sea scallops

orange

lemon (juiced)

tbsp fresh ginger (grated)

tbsp butter (or ghee)

sea salt (to taste)

thyme (for garnish)

Pat your scallops dry with a paper towel and sprinkle them with sea salt.

Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.

Plate your scallops, drizzle more sauce on top and garnish with thyme.&nbsp;

Here are the tricks to how to cook pan seared scallops and get that perfect brown crust! Follow these simple tips for a fast and easy dinner.

Pan Seared Scallops (Tips &amp; Tricks!)

sea scallops,

Kosher salt

neutral oil

salted butter

Lemon wedges,

Thaw the scallops, if frozen (see above).

Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.

Remove the scallops and dry thoroughly. Lightly season with a several pinches kosher salt.

Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes,  until an even brown crust clearly forms on bottom.

Flip scallops with tongs. Cook additional 2 to 3 minutes on the other side, until a crust just forms on bottom and the center of the scallop is almost opaque.

Turn off the heat and add the butter. When it melts, spoon the melted butter over the scallops and serve with a squeeze of lemon. Or, go to Lemon Herb Scallop Sauce to make a 2 minute pan sauce.

I made this dish with sea scallops that had been frozen and it was wonderful!!!  I followed the advice and brined them for 10 minutes.  The brining step is important (especially if you bought wet scallops).  I read and re-read the "tips" portion of this blog and was really glad I did.  After brining in kosher salt (also really important that you use kosher and not table salt), make sure to thoroughly blot the scallops with paper towels to remove the water.  You are right that you want to be sure to remove water from the scallops, but blotting them well with the paper towels does the trick.  I think you may not have read the full blog, which states:  (Brining) "freshens up the flavor of wet scallops. If you buy wet scallops, it evens out the flavor and removes the chemical taste. You can also add a little lemon juice to really get the flavor to pop.
It helps season the inside of the scallop. If you just season before cooking, sometimes only the outside retains flavor.
Bon apetit!!!

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine&#39;s Day. 

Pan Seared Scallops in Creamy Champagne Sauce

bacon

scallops (fresh

salt and pepper

shallots (sliced (about 1 and 1/2 cups))

flour

champagne vinegar (optional)

white wine (or champagne, I used Sherry cooking wine)

chicken broth**

cream

dijon mustard

thyme (or 3/4 teaspoon dried)

water (large pot for pasta)

linguine pasta

spinach

parmesan cheese (shredded (to garnish))

In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).

While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)

Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.

Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.

Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.

Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.

Remove the scallops to a plate and set aside.

Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.

Add 2 teaspoons of flour and cook for 1 more minute.

Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.

Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.

Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.

Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.

Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.

Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).

Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.

Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)

Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.

Microwave the bacon for about 20-30 seconds to warm it.

Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

These buttery Pan Seared Japanese Style Scallops will have your taste buds dancing like they’ve never danced before!  A very easy dish packed with so much amazing flavor and ready in about 10 minutes!

Pan Seared Japanese Style Scallops

9-12 Pieces Sea Scallops (medium size, dry scallop)

tbsp Olive Oil

tbsp Butter

tbsp Kewpie Mayo (can sub with regular mayo but will alter taste)

tsp Soy Sauce

Stalk Green Onions

Togarashi (optional)

Gather all the ingredients.

If using frozen scallops, thaw as indicated on the package label.  Once thawed, pat dry with a paper towel

In the meantime, finely chop green onions and set aside.

In a small mixing bowl, combine Kewpie Mayo, Soy Sauce and optional Togarashi.  Set aside.

In a large skillet frying pan, add olive oil on high heat.  Once the oil starts to lightly smoke, about 2-3 minutes, reduce heat to medium and carefully add scallops.  Cook for ~1.5 minutes or until browned and then add butter.  Once butter is melted, coat scallops with butter, flip over and continue to cook the other side for 1.5-2 minutes or until browned.  Once done, transfer to a serving plate.

Add ~1/2 tbsp of Kewpie Mayo mix onto each seared scallop and garnish with chopped green onions on top.  Enjoy hot!

https://content.jwplatform.com/videos/zqptf6nQ.mp4

Learn how to make restaurant quality pan seared scallops at home! This easy recipe results in perfectly seared scallops that are caramelized on the outside and buttery tender on the inside. 

Perfectly Pan Seared Scallops (Video!)

dry sea scallops scallops

salt and pepper,

vegetable oil

butter

thyme, garlic or other aromatics (optional)

lemon,

Heat a large skillet over medium-high heat. When the pan is hot, add the oil.

Pat the scallops very dry with paper towels, then season on one side with salt and pepper RIGHT before cooking and no sooner. 

Carefully place the scallops in the hot oil, seasoned side down, and let cook, undisturbed for about 2 minutes or until nicely browned around the bottom. Season the other side while they cook. 

The scallops should easily release from the pan once they brown. Flip, lower the heat, then add the butter and aromatics if using. 

Tilt the pan to the side and use a spoon to baste the scallops with the melted butter for about 30 seconds to 1 minute depending on their size and desired level of doneness. 

The scallops are done when they look mostly opaque throughout. I prefer my scallops medium to medium well so I remove them when they are still a bit translucent in the center. 

Remove the scallops from the pan and serve immediately with lemons on the side. 

Great tutorial. Best scallops I ever made

The only way I will cook my scallops now! Planning to throw some rosemary in with the butter next time!

https://content.jwplatform.com/videos/GNcotWsM.mp4

This is an easy video tutorial for how to perfectly pan sear scallops! Once you learn this simple technique you’ll make the best scallops you've ever tasted. Browned and caramelized on the outside, perfectly cooked and tender inside.

Perfectly Seared Scallops

These scrumptious Garlic Lemon Butter pan-seared Scallops are honestly the best way to prepare scallops. You, too can cook like a head chef.

Garlic Lemon Butter Seared Scallops

sea scallops side

olive oil oil

garlic

lemon juice

parsley herbs

Salt and fresh ground black pepper

Pat the scallops dry with paper towels and sprinkle with a pinch of sea salt right before cooking.

Add olive oil and 1 tablespoon butter to a large sauté pan or cast iron skillet over medium-high heat. Get the fat good and hot and almost to the smoking point. Add scallops and sear for 1 1/2 -2 minutes on each side. They should have a golden crust on each side. Do not overcrowd the pan, so if necessary, cook in batches. As cooked, remove to plate.

Wipe out the skillet. Add 2 tablespoons butter to the same skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and return scallops to pan. Warm scallops for 1-2 minutes, turning several times to get them in the lemon butter. Sprinkle with parsley, salt, and pepper to taste, and serve immediately.

Made the scallops and are very delicious. Love the simplicity to make them and the fact that  the recipe doesn’t require many ingredients . Thank you Beth for sharing your recipe.

Delicious! I love how simple yet flavourful these scallops are. Thanks for the tasty recipe :)

I haven't made too many scallops before, but I will definitely need to try this recipe!

Scallops are my favorite seafood, my husband always concedes the last one to me whenever we're out because I just can't get enough. Your tips are so essential for cooking great scallops at home, thanks for sharing!

These were so delicious! The garlic and lemon were the perfect flavor combination for this dish.

It is wrong that I know want scallp0ps for breakfast? These look and sound fantastic!

I want to try these asap! These look incredible!

Your scallop recipe looks delicious. I have never cooked scallops before I'll have to try your recipe!

What an amazing and flavorful scallop recipe! This was a hit at dinner and even my picky eaters gobbled these up! Delicious!

These would disappear in our house!  These are mouth watering!

I just loved the garlic, lemon and butter together! It made this so tasty!

I love how easy this came together and the flavor is just perfect!

You can't go wrong with garlic lemon butter and seafood. So yummy!

I've never made scallops before, but this recipe looks super easy &amp; I am excited to try! They look so tasty &amp; tender!

I love this recipe, so easy and so good! I've made them several times and making them again tonight. Thank you!

This is a most excellent recipe, best scallops l have ever made!! Superior!!

We used this recipe for fish tacos. I put these scallops, pico de gallo, shredded cabbage and chipotle mayo sauce on corn tortillas and everyone was stuffed with happiness. Thank you! Necessity is the mother of invention.

I made this tonight for dinner and paired it with fresh french style green beans, and crash hot potatoes.  It came out perfect!  Followed the recipe exactly as written.  Thank you so much for sharing!  This one's definitely a keeper!

VERY GOOD!  FAMILY LOVED IT.  HIGH END RESTAURANT QAULITY.  CAN'T WAIT TO MAKE AND IMPRESS MY FRIENDS.  THANK YOU!

This is so easy to make and so good! Everyone at my house loved it!

This is such a great way to showcase the flavor of the scallops! So dang delicious!

I always need a few more good seafood recipes!

These were amazing.   So light and flavorful.  This recipe is definitely a keeper. 
Thank you!

Oh wow! This is a delicious recipe! And so simple! The garlic and lemon is perfect!

They were wonderful!  Thanks so much for the recipe!

These scallops are absolutely delicious!! My husband went crazy for them!

I prepared this wonderful dish the other night and it was delicious! I added a tad of white wine when I seared the scallops and I served it with a Parmesan risotto.

Cooked these up and they are so good! Love the garlic, lemon and butter on the scallops!

Looks so delicious and fun! My family would love this.

Ok, this sauce is amazing &amp; great with scallops! Excited to make them for my family!

Absolutely delicious way to have scallops. BUTTER with lemon and garlic makes everything okay in the world again.

This looks good. I’m going to try this recipe this week. This will be my 1st time cooking scallops. My question is what would I serve it with?

Seriously. These are the BEST scallops! Better than most restaurants! Will need to make these again and again!

My family devoured these in minutes! I am just disappointed I didn't triple the recipe. I will definitely make these again.

So amazing! You can go long with butter, garlic, and lemon with scallops! Such a great recipe. :)

Thanks for all the tips that you shared and thanks for this recipe. Looks really great. Bet this would also taste great. I will try this soon.

I am loving the garlic and lemon flavors in here. Looks so good

We had scallops for NYE and I've been craving them ever since. Adding this recipe to the line up for next week. -sounds amazing!

I love scallops so much! I bet the garlic lemon butter sauce takes them to new heights! :)

The garlic butter was SO delicous! My scallops turned out super juicy and tender.

I Love ❤️ scallops ! At a restaurant they like to charge an arm and a leg for them . And we live at the beach 🏖 in Texas. I read probably 10 different recipes before picking yours! Thanks 🙏 Beth Rob Holland

For some reason, I always thought cooking scallops would be hard and scary, but this recipe makes it super easy and delicious!

Great recipe my family loved It! We love scallops so trying new recipe are great!

This recipe turns out perfect every time for me! It has become a go to every time I find fresh scallops!

So easy and so delicious!  We just had a Wegman's open here, and they had a special on scallops for the grand opening...I couldn't resist.  Followed the recipe to a T and didn't make any changes (there was no need to!).  Served with fresh steamed spinach.  Perfect dinner for a warm evening!

I made these for date night and they were incredible, so flavorful and tender the perfect summer date night recipe! I will definitely be using this recipe again!

The BEST homemade seared butter scallops recipe! I LOVE how simple and delicious this recipe is.

So soft &amp; buttery!! My mouth is watering looking at your pics!! Delish!

I once heard a famous (and VERY good chef) comment that seafood like scallops and shrimps should be cooked for 1 minute or 1 hour. (about a minute on each side) So true. Once you overcook a scallop the only way to save it is to simmer it in a soup for about an hour. Perfect scallops from this recipe. :) Wonderful directions. Thanks!

These were so perfectly juicy, I loved the simplicity of them that allowed the scallops to shine!!

So buttery, they melt in your mouth!! Lemon &amp; garlic are the perfect seafood flavors!!

I love this recipe- great for Summer nights!

These scallops are the best - so buttery!

Delicious! My husband was so impressed with these scallops. I didn't let him know how easy they were to get perfect, haha.

My family loves this! All of my kids request this often! Thanks for a delicious recipe.

I made these last year, then again last night. Just have to stop in again and say how yummy these scallops are. Your technique is spot on and it made me look like an awesome cook! (Chef's kiss... mwah mwah!) Thanks again for such a yummy recipe!

Love Love Love these scallops. They’re not only delicious but very easy and quick to make.  I noticed on the nutritional info, it lists this recipe having 32 carbs. Where do the carbs come from?  I’m just confused because I don’t see any ingredients that would have that many carbs. 
Thanks, 
Michelle

I made these scallops a few nights ago, they were simply delicious!
Another amazing recipe from you, you're my go to for fabulous recipes.

These look beautiful! I love scallops but haven't had them with garlic before, just lemon and rosemary.

They cooked up beautifully. Such a quick and easy recipe and so much cheaper than eating out. . 

I love seafood! I loved these Seared Scallops! So delicious with the lemon garlic butter. 

Your seared scallops recipe is a game-changer! The step-by-step instructions and tips are a lifesaver for a novice like me. The final dish turned out so flavorful and restaurant-quality. Can't wait to impress my guests with this delectable treat. Huge thanks for sharing this culinary gem!

Wow, these seared garlic lemon butter scallops were amazing! Your easy-to-follow recipe and tasty photos made it so easy. I can not wait to make more of your recipes. 

Great recipe. They turned out just as good as the ones I had in a restaurant for my birthday. Thanks for the recipe. 

You can make restaurant-quality Seared Scallops--perfectly cooked with a golden crust-- right from home, with this easy recipe tutorial!

Seared Scallops

½ lbs Sea Scallops*

Salt and pepper

olive oil

Garlic butter

Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.

Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.

Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.

Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.

Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.

Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.

Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

https://content.jwplatform.com/videos/lx1ddYst.mp4

You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe tutorial!

Scallops

Pan-seared sea scallops made with blackened spices and garlic butter served over rice. A quick 15-minute flavorful meal for any day of the week!

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Top 13 pan seared scallops recipes from across the web

The most viewed pan seared scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scallops with Citrus Ginger Sauce

Pan Seared Scallops (Tips &amp; Tri...

Pan Seared Scallops in Creamy Champ...

Pan Seared Japanese Style Scallops

Perfectly Pan Seared Scallops (Vide...

Perfectly Pan Seared Scallops (Vide...

Garlic Lemon Butter Seared Scallops

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Lemon Butter Scallops

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The most viewed pan seared scallops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pan Seared Scallops (Tips & Tri...