seared scallops recipe

Seared scallops cook quickly &#8212; within 5 minutes &#8212; and are best when enjoyed straight-away. If you&#8217;re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Seared Scallops with Garlic Basil Butter

sea scallops, 1 1/4 to 1 1/2 pounds

all-purpose flour, optional, see notes

Salt and fresh ground black pepper

oil, avocado oil oil

butter

garlic cloves,

basil leaves

lemon

I’ve never prepared scallops before. This recipe was perfect for me. They turned out delicious.

This is absolutely delicious! I got scallop-happy flipping them in the pan and forgot to flour the second side, but they still browned nicely. I’m not normally a big fan of basil but it really makes the sauce. Next time I will add some bread for sopping up the sauce. Thank you so much!

Such a great recipe.  I have made is a couple of times now and we just love it!

Awesome recipe! Soooo easy and delicious.  Will be making this again and again.  Thank you!!!

Living on Cape Cod and have access to fresh scallops and fresh basil from the yard. Made this recipe and followed instructions exactly! I never thought of basil and scallops as a combination but OH MY!!! So very good! My.family said is was restaurant quality. ...and so easy to make! Thank you!

https://www.youtube.com/watch?v=FpZZE5m5W7I

How to make restaurant-worthy pan-seared scallops at home. They are cooked with garlic basil butter, take less than 10 minutes, and taste incredible!

Seared Scallops with Garlic Basil Butter - How to Cook Scallops Perfectly

If you love seafood, then you will absolutely love this pan seared sea scallops recipe that cooks in under 5 minutes.

Pan Seared Sea Scallops Recipe

unsalted butter + 2 tablespoons

½ peeled and finely minced shallot

garlic

chives

thyme

parsley

juice and zest of 1 lemon

U12 sea scallops (foot removed)

white wine

sea salt and fresh cracked pepper

In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.

Next, add in the lemon juice and mix until combined, about 1 minute.

Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.

Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.

Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.

Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops

Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.

Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.

Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.

Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!

Quality olive oil worked great... perfectly seared scallops with a to-die-for au beurre. 
Mua, delizioso!

Fabulous way to prepare scallops. Just don’t drop chilled herb butter into hot pan.

I have found that drying them, salting them lightly, then putting “wet”scallops on a paper towel in the refrigerator uncovered for an hour or two dries them out sufficient to sear. Take them out 1/2 hour before cooking and bring to room temperature.

Very tasty. I took note of the recommendation to dry the scallops well and they browned up nicely.

I made these tonight with new potatoes. My son and father had never had scallops.They loved them! No leftovers! Yummy. Oh I loved them too.

This recipe is wonderful.  My husband stood by watching me make it.  After removing the cooked scallops from the pan (I used cast iron). I took the pan off the stove and added the butter sauce and then tossed the scallops back in the pan for just a few seconds to incorporate.  WOW !   They were fantastic.  That said, the real credit goes to you Billy and your fantastic step by step instructional video.  Many, many thanks.  Bonnie Prior

The herb butter is a perfect compliment to the scallops.  This recipe is definitely a keeper.

This is my go to recipe for scallops.  One area I struggle with though is the scallops i have appear to be the “wet” variety.  Every time I make this, the pan is filled with water as the scallops cook.  Do you have any tricks on using these or do I need to look for the “dry” type?

When my husband took a bite of this dish the first time and he never says anything really he’s been eating delicious food that I’ve been making for over 30 years so he just doesn’t even bother except this time! He said”WOW THESE ARE TGE BEST SCALLOPS YOU HAVE EVER MADE FOR ME!” Then a week later he said “how about you make more of those scallops for dinner tonight?” 
The scallop recipe in the sauce that goes along with it is divine!
This is now my go to recipe for scallops. Our daughters love it the boyfriend and the fiancé both love it and I’ve made it for my parents that live on the Outer Banks of North Carolina and my dad said “My stars!  this is delicious Priscilla!” 
This is absolutely a 5 star restaurant quality meal you can make at home or for guest. 
Cooking seafood is quick you don’t need to be intimidated. This is delicious.!

OMG!!  These were fabulous!  So easy. Your step by step video was awesome!

These scallops are the bomb!! Seriously  the best scallops I ever had.  I got the scallops at Costco and followed the recipe exactly with one exception . I did not have any white wine?  I know, how is that possible?? Anyway I used white wine vinegar and in the end our biggest complaint was I should have made a bigger batch!!

https://www.youtube.com/watch?v=GUodJgDHhCo

If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes. 

Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells.  It’s in the same family as a mussel, clam, or oyster.  Scallops are most commonly sold shucked with the foot attached.  The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.

Ingredients for this recipe:

• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste

Serves 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Procedures: 

1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.  
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high. 
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!

Chef Notes:

Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.

How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook.  You can also reheat in the microwave.

How to Store: Cover and keep in the refrigerator for up to 3 days.  These will not freeze well, and I would recommend freezing un-cooked. 

Scallops are meant to be eaten at a more medium-internal temperature.

They will overcook very quickly and become very chewy. 

If you have the option always buy dry-packed scallops. 

Also, try serving the scallops with a simple beurre blanc.

There will be plenty of herb compound butter leftover that is perfect for freezing.

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The most viewed seared scallops recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine