Why you’ll love these seared scallops
Think you can only enjoy seared scallops at fancy restaurants? Think again! I’ll show you how to pan sear scallops perfectly with step-by-step instructions and all my top tips for success.
In 20 minutes or less, you’ll have tender, buttery scallops that will make you feel like you’re dining in a five-star restaurant.
- Quick – With minimal prep time and a quick cooking time, pan seared scallops are perfect when you need a delicious meal fast.
- Texture – The searing process creates a beautiful golden exterior and a soft center that practically melts in your mouth with each bite.
- Versatile – Cooked scallops have a fairly mild flavor, meaning they pair wonderfully with a variety of sides from air fryer Brussels sprouts, to garlic butter rice, and one skillet mac and cheese.
Whether you’re a beginner in the kitchen or a longtime pro, I know you’re going to love this recipe!
Key Ingredient Notes
- Dry sea scallops – You’ll need 1½ pounds of scallops for this recipe. Make sure to use unprocessed or dry scallops for the best results.
- Salt – Use a generous amount of kosher salt to enhance the flavor of the scallops and achieve a seared crust.
- Oil – Use a neutral oil with a high smoke point such as vegetable or canola oil.
How to choose and buy the right scallops
There are 3 different types of scallops: bay, calico, and sea scallops. Each variety has distinct differences:
- Bay scallops are a luxury variety of scallops. They’re expensive, small in size, and are mostly found at high-end restaurants.
- Calico scallops, on the other hand, are quite the opposite of bay scallops. They’re cheap, not as flavorful, and fairly easy to find.
- Sea scallops are the most popular choice and for good reasons. They’re readily available all year round, not terribly expensive, and are pretty darn delicious unless they’ve been treated/processed.
What are processed scallops?
Processed scallops, also known as soaked or wet scallops, are soaked in sodium tripolyphosphate to extend their shelf life and add water weight. Because of this soaking method, processed scallops lose their nutty sweet flavors and take on a chemical taste.
Here are a few signs of processed scallops:
- Color – Processed scallops are bright white in color, instead of a natural ivory or pinkish color.
- Packaging – On their own, scallops are fairly dry. However, process scallops are packaged and sold in a milky sticky liquid.
The majority of scallops available in local grocery stores are processed. However, I highly recommend buying unprocessed scallops whenever possible. Not only do processed scallops not taste great, but it’s also very difficult to achieve a beautiful seared crust.
How to sear scallops perfectly
If using frozen scallops, make sure to thaw them completely before you begin!
- Peel off the side muscle before cooking the scallops.
- Dry the scallops thoroughly with clean paper towels. If there’s any excess moisture you won’t achieve the beautiful seared crust we want!
- Season the scallops generously with salt on both sides.
- Heat a large stainless steel or cast iron skillet over medium-high heat. I recommend using a 12-inch skillet to allow plenty of room for the scallops to cook evenly! Take a look at my tips on how to clean stainless steel pans to make cleanup a breeze, too.
- Add 1 tablespoon of oil, and allow it to heat and sizzle.
- Place the scallops in the sizzling pan one at a time, making sure they don’t touch.
- Sear for about 2 minutes or until a golden crust forms. If the scallops are still stuck to the pan, it means they’re not ready. Wait until they loosen. Then, use a pair of tongs to flip, and cook on the other side for 2 more minutes or until cooked through. Be careful not to overcook, or your scallops will be chewy!
- Transfer the seared scallops to a clean plate, and repeat until all the scallops are cooked.
- Serve immediately, and enjoy!
Recipe Tips:
While it’s super easy to cook scallops, there are a few simple rules to follow to get the perfect results.
- Rinse scallops under running cold water to remove any sand, and line them up on a paper towel.
- Remove the muscle attached to the side of each scallop. It’s a small rectangular muscle that easily peels off when you pull. (See picture above.) However, if left in the scallops, it will taste tough and chewy.
- Thoroughly dry the scallops with paper towels. To get that beautiful golden sear, it’s crucial to dry the scallops well. Otherwise, you’ll end up steaming the scallops, and you won’t get a nice sear.
- Heat the skillet really well! Stainless steel or cast iron skillets work best for searing scallops. Non-stick pans won’t get you that caramelized crust.
- Use a large skillet. Reach for the biggest skillet you have to avoid overcrowding the pan. Each scallop should be in contact with the pan, with no overlapping! Again, if you overcrowd the pan, you risk creating too much steam and instead of searing you’ll end up steaming those scallops.
- Get those kitchen tongs out and keep a close eye on the scallops. Overcooked scallops are tough, rubbery disappointments. After about 2 minutes, flip the scallops using those tongs. If the scallops are still stuck to the pan, don’t force it. Let it sit for another 30 seconds and try again.
- Deglaze the pan. When you’re done searing the scallops, deglaze the pan with a splash of wine or stick to make a flavorful pan sauce. Scrape up any browned bits, and serve the sauce over the scallops so you don’t waste any of the delicious flavor!
What to serve with pan seared scallops
I love to serve my scallops with the pan sauce over pasta. However, they’re also great with pearl couscous, Instant Pot rice, quinoa, or Instant Pot mashed potatoes.
Then, I add a veggie side dish such as air fryer Brussels sprouts, oven roasted mixed vegetables, or Instant Pot artichokes for a well-rounded meal.
Storing Tips
- Store leftover scallops in an airtight container in the refrigerator for up to 3 days.
- Reheat the scallops in a large skillet over medium heat with a bit of oil. Cover the pan, and cook for a few minutes until warmed throughout. Do not reheat scallops in the microwave! They will overcook and taste rubbery instead of tender.
FAQs:
There are two reasons why seared scallops stick to the pan. The first is that the skillet wasn’t heated well enough before adding the scallops. Make sure to allow it plenty of time to get nice and hot! The second is that the scallops were not quite ready to be flipped. They loosen nicely when cooked. So, give them another 30 seconds or so, and try again.
There are two ways to thaw frozen scallops. First, you can place them in the fridge for about 24 hours to slowly defrost. Or, if you’re in a bit of a time crunch, simply place the bag of frozen scallops under cold running water for about 30 minutes.
The secret to restaurant-worthy pan seared scallops is to use a super hot pan. This helps us achieve a beautiful crust and cook the scallops quickly, preventing them from becoming tough and rubbery.
If you’re serving scallops as a main course with sides, plan on having around 6 ounces per person. That equals 4-6 large sea scallops or 8-10 medium-sized. I always like to have a bit more in case someone is extra hungry!
How to Cook Perfect Seared Scallops
Ingredients
- 1 ½ lbs dry sea scallops
- Kosher salt
- 2 tablespoons vegetable or canola oil
Instructions
- Thoroughly dry the scallops with paper towels. (This is important to achieve beautiful seared crust!)
- Generously season with salt on both sides.
- Heat a large stainless steel or cast iron skillet over medium high heat. (I recommend using 12-inch skillet to give plenty of room for scallops.)
- Add 1 tablespoon of oil.
- Add the scallops one by one into the sizzling hot skillet in a single layer, making sure they don’t touch each other. (Work in batches.)
- Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are still stuck to the pan, it means they are not ready. Don’t force it. Try again in about 30 seconds.
- Using a pair of kitchen tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a clean plate.
- Repeat with the remaining oil and scallops. And serve immediately.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover scallops in an airtight container in the refrigerator for up to 3 days.
– Reheat the scallops in a large skillet over medium heat with a bit of oil. Cover the pan, and cook for a few minutes until warmed throughout. Do not reheat scallops in the microwave! They will overcook and taste rubbery instead of tender.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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