You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe tutorial! Top with a simple garlic butter sauce to spoon over them, and you’ve got a dish to impress!
![Seared scallops, served on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-11.jpg)
If you’re looking for an easy Scallops recipe that will impress your dinner party and leave your mouth watering for more, this is it! Good quality scallops are not cheap, so I want to make sure your confidant with exactly how to cook them perfectly! It’s super EASYm especially with my simple tips, and they cook quickly!
Tips for buying scallops:
Wet vs. Dry: When Buying scallops, always look for “Dry” scallops, rather than “Wet” scallops that have been brined in water and chemicals, which keeps them from searing as well, and may have a slightly more rubbery texture when cooked.
Dry scallops don’t have as much moisture or any additives, so they will cook beautifully and taste best. To tell if your scallops are “dry” scallops, check the label, or ask the fishmonger at the store.
Can’t find dry scallops? America’s Test Kitchen suggests soaking the wet scallops for 30 minutes in a mixture of cold water, lemon juice and salt.
Sea Scallops vs Bay Scallops: Sea scallops are the most common type you’ll find in US grocery stores and when ordering at restaurants. Bay scallops are found mostly on the East coast and are sweeter and much smaller.
How to Cook Scallops:
Pat scallops thoroughly dry all over with paper towels.
![Fresh sea scallops being pat dry with a paper towel.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-1.jpg)
If necessary, remove the small side muscle from the scallops.
![Side muscle being removed from a scallop.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-3.jpg)
Season them with salt and pepper.
![Sea scallops being seasoned with salt.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-4.jpg)
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.
![A saute pan scallops searing in hot butter and oil.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-5.jpg)
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 searing in a pan, flipped once to show golden crust.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-6.jpg)
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.
![Butter added to a pan with dripping from seared scallops.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-7.jpg)
Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
![Fresh lemon juice squeezed over a skillet to make sauce for sealed scallops.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-10.jpg)
Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.
![A plate of seared scallops in garlic butter sauce.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-16.jpg)
Pro Tips:
- Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.
- Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.
Serve Scallops with:
- Seafood Alfredo.
- Mashed Potatoes and garlic butter sauce (included in recipe notes).
- Over pasta or spiralized zucchini noodles.
- With risotto and steamed vegetables.
- Hibachi style with vegetables.
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Recipe
![Seared scallops in garlic butter sauce, served on a plate.](https://tastesbetterfromscratch.com/wp-content/uploads/2021/08/Seared-Scallops-Web-11-500x500.jpg)
Seared Scallops
Ingredients
- 1 ½ lbs Sea Scallops*
- Salt and pepper
- 1 Tablespoon butter
- 1/2 Tablespoon olive oil
- Garlic butter for serving (optional—recipe in notes)
Instructions
- 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.
Notes
- Don’t overcrowd the pan, so the scallops can get a nice golden crust. You may need to cook them in batches, if your pan is not big enough.
- Make sure the fat/oil in the pan is hot (but not burned) when adding the scallops. They should sizzle when added.
Nutrition
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
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Great, easy, and delicious!! So impressed with the simplicity and clear instructions
Made this tonight. Served with baked potato wedges and a salad.
Excellent!!
Delicious! Served it with asparagus and spaghetti squash as a healthy alternative to pasta.
Wonderful!
Followed your recipe – the scallops were amazing. Had a side of wild rice from Saskatchewan Ontario and a salad and the whole meal was perfect.
I had never fixed scallops at home before. This recipe was absolutely amazing and easy to execute. I served them with Mahatma Yellow rice and sauteed fresh asparagus. It was incredible!
I made these and I nailed it! However, I wasn’t sure how much broth to use… I went with just a splash.
your tutorial has given me courage. i never cooked scallops before but now i feel i can. thankyou
Yummy recipe. Very tasty. I had them over pasta which worked very well. I doubled the sauce ingredients due to the addition of the pasta. Unfortunately it was too liquid. I think sticking with the original recipe would have been better.
Yummy!!! And so easy. Loved this recipe!
These were so delicious! Made the sauce with sliced garlic – I think that may have been even better. I doubt there is a better way to make these! Thanks for the simple, concise recipe.
Simple, fast, and good tasting!
Very simple yet delicious recipe.. I had never cooked scallops before, so the tips at the end were very helpful
My family loved these! So easy and fast. I didn’t have white wine for the sauce so I drizzled balsamic Moderna into the sauce and they turned out great. Thanks for the recipe.
I’ve been cooking a long time, and this was the easiest recipe I’ve found for scallops. I wasn’t in the mood to fuss; just wanted to throw dinner at the hubs… First bite, I was back on the honeymoon. Thank you.
Very simple yet delicious recipe.. I had never cooked scallops before, so the tips at the end were very helpful
Store leftover scallops? That sounds like leftover wine. I didn’t know they existed!
easy and wonderful!!
Made scallops for first time for highly critical folks. Yes I’m an optimist. Smashing success. Added a touch of sweet Paprika on the scallops. used Cava instead of white wine. Made saffron rice with onions with it.
Made this tonight and it was delicious. A bit salty for me, but they were tasty. I followed the recipe to the T, and the scallops were perfect! I served with angel hair pasta d’olio and a nice salad. Beautiful meal!
My first time ever making scallops and they turned out fantastic 🤩definitely making them with the garlic sauce again. Thanks
My mom made scallops for us when we visited her last week. We really enjoyed them & decided to try to make them for dinner tonight. I wanted a very simple recipe & this one seemed perfect. I was right. It was delicious 😋! I will definitely make this again. Thank you!
Should these be room temperature before cooking?
My scallops looked like this! Tasted wonderful and dinner was ready in 15 minutes. Thank you!
I haven’t made scallops in years so was fearful how these would come out. OMG! They were deeelicious! So tasty! So easy. After the 1st 2 minutes I flipped the scallops & cooked the other side less than 2 minutes so they would not be over cooked. I did not have wine or broth available for the sauce so added some apple juice instead., then put the scallops back in the pan to get covered in sauce. Will definitely be making this recipe again! Served with some rice pilaf.
OMG.. This was great all around, easy to prepare and flavorful. I did add 2 tbsp of capers to the garlic butter sauce
Delicious!❤️❤️❤️
This was an easy and delicious récipe. I loved the sauce you had us make to put over the scallops. So yummy. Thank you for this receipe.
Loved it!!!!!!! So did my hubby. Think we will make the sauce and try over cod or pollock.
Seared scallops were perfect!
LOVED these!! I love getting these at restaurants, but I liked these just as much as any I’ve had at a restaurant. Will definitely be making these again.