Pan seared scallops with a golden crust and lemon garlic butter sauce drizzled over the top. Easy, step-by-step instructions for restaurant quality scallops at home in 10 minutes every time.
This is a simple, basic scallops recipe I’ve been making for more than 20 years. It’s always a hit and takes just minutes to make, so it’s a great recipe to entertain with and the ideal date night meal.
I’ll walk you through step by step so you get the kind of scallops you crave in a restaurant – golden-brown, pan seared and drizzled with an irresistible lemony garlic butter sauce.
Why I love making scallops:
- Easy, elegant meal – perfect for date night and entertaining.
- Cooks in under 10 minutes.
- Delicious, restaurant quality.
Ingredients needed to make Pan Seared Scallops:
- sea scallops (approximately 4 per person)
- salt and fresh cracked black pepper
- olive oil
- butter
- garlic cloves
- whole lemon cut in 4 wedges
- optional: finely chopped fresh parsley – garnish
NOTE: canola oil can be used instead of olive oil for a higher smoke point
Buying the right scallops:
Buy ‘dry scallops’ if possible. No additives and best flavor. ‘Wet’ scallops were brined and may be a little rubbery. You also won’t get the same sear.
Either large sea scallops or bay scallops (found on the east coast) will work. I love the size and presentation of larger sea scallops.
Tips for making restaurant quality Seared Scallops at home:
- First start with fresh scallops instead of frozen for the best flavor.
- If necessary, gently pull off the small side muscle on the scallop before cooking.
- Pat dry really well with paper towels. Wet or moist scallops with steam, not sear.
How to make Pan Seared Scallops:
Gather and prep all your ingredients before you start cooking. Scallops cook really fast so you want everything on hand and ready.
Using paper towels, pat scallops dry on all sides, top and bottom. It’s important they’re as dry as possible. Excess moisture will cause them to steam, not sear. Season scallops on both sides with salt and black pepper.
Heat oil in a large skillet over medium to medium-high heat. Add scallops to the hot pan in a single layer, leaving a little space between them. Cook for 2-3 minutes without touching them until there’s a golden crust and they release easily from the skillet.
TIP: If they don’t release easily, let them cook a few more seconds.
Flip to the other side and continue cooking another 1 1/2 to 2 minutes then remove scallops from the skillet.
Reduce heat to low, add butter and minced garlic. Cook one minute stirring often so the garlic doesn’t burn.
Squeeze lemon juice from one wedge into the sauce. Give it a stir, taste and if you’d like a heavier lemon flavor, add another small squeeze.
Return the scallops to the skillet just to warm slightly. Spoon the garlic butter sauce over the top of the scallops, garnish with chopped parsley and eat right away.
Best side dishes with Seared Scallops:
Risotto or Creamy Parmesan Rice
Focaccia Bread (from pizza dough)
Green Beans or other vegetables
Smoked Gouda Mashed Potatoes
Enjoy!
Best Pan Seared Scallops
Equipment
- large skillet
Ingredients
- fresh 'dry' sea scallops plan 3-4 per person
- sea salt (or kosher salt) and fresh cracked black pepper
- 1 1/2 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 whole lemon cut in 4 wedges
- 2 tablespoons fresh parsley chopped
Instructions
- Gather and prep all your ingredients before you start cooking. Scallops cook really fast so you want everything on hand and ready.
- Using paper towels, pat scallops dry on all sides, top and bottom. This step is important so they're as dry as possible. Excess moisture makes them steam, not sear.Season scallops on both sides with salt and black pepper.
- Heat oil in a large skillet over medium to medium-high heat. Add scallops to the pan in a single layer, leaving a little space between them. Cook for 2-3 minutes without touching them until there’s a golden crust and they release easily from the skillet. If they don’t release easily, let them cook a few more seconds.
- Flip to the other side and continue cooking another 1 1/2 to 2 minutes then remove scallops from the skillet.
- Reduce heat to low, add butter and minced garlic. Cook one minute stirring often so the garlic doesn’t burn.
- Squeeze juice from one wedge of lemon into the sauce. Give it a stir, taste and if you’d like a heavier lemon flavor, add another small squeeze.
- Return the scallops to the skillet just to warm slightly. Spoon the garlic butter sauce over the top of the scallops, garnish with chopped parsley and eat right away.
Did you make this recipe?
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These scallops are a tasty treat for any occasion. Just add a sandy beach and the smell of ocean air and of course your favorite beverage.
Couldn’t have said it any better Ray – thank you!
Scallops are my favorite! Light and filling – the more garlic the better!
Bette they’re my all time favorite too – but the sear – and the garlic – is a MUST in my book 🙂
Love all your recipes. Thank you. I added chicken broth and fresh spinach and a little more butter to our taste. Wonderful meal. Restaurant worthy
Hi Dotti – thank you SO much! That makes my day 🙂 Love your additions to the recipe – so glad you enjoyed it. I so appreciate your kind words! ~ thanks for stopping by – enjoy the day ~ Bernie
can these be prepared ahead of time and then served cold as part of an appetizer?
Hi Ann – you can definitely prep ahead of time and serve as a cold appetizer – it all depends on personal taste. Serving them cold I would offer a dipping sauce for them – like warm butter-garlic, similar to the recipe OR a cold cucumber sauce.
I love scallops! But, my wife is, or should I say was, a non scallop person. After I made this receipe for her and dinner guests, she is now a convert. We live in the Florida Keys so fresh seafood is literally everywhere so getting fresh anything is pretty much a no brainer. 2 Keys to success: 1) The author is 100% dead on- dry well, season, preheat so the scallops sizzle and God forbid, please don’t overcook- the 2 minute mark is magic!! Don’t overcook- they will cook slightly more waiting to be sauced. 2) use a flat top grill with plenty of room or a generous pan. Cooking them too close in a steep sided pan will steam them more than searing. I serve them over a mildly seasoned corn risotto which is beautifully enhanced by the killer lemon garlic butter sauce. A chiffo of chopped parsley or basil makes for a beautiful presentation. The author deserves all the credit for a terrific scallop dish.
Hi James – thank you so much for your kind words and spot-on extra tips! So glad your wife is now converted to a scallops lover. I love the Keys – can’t wait to go again – and you’re right – so much fresh seafood everywhere. That corn risotto and “killer lemon garlic butter sauce” sounds absolutely amazing. I may have to try my hand at it next time I make scallops. Again, THANK YOU! I appreciate you making the recipe and taking time to comment – enjoy the day ~ Bernie
This was the best! I usually don’t really care about scollops but these were really really good. I didn’t have pasta ready but had 2 chia batts rolls that I split and use half of
on the plate with the scollops , put the sauce on the roll as well as the scollops. Mmmm good! Carol ,thank you so much.
Hi Carol – thank you so much! I’m really happy you enjoyed the recipe 🙂 – great idea with the rolls – anything to sop up that sauce! — Best to you — Bernie