Published May 21, 2021.This post may contain affiliate links. Please read my disclosure policy.
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
I love seafood and I try to eat it just as much as I possibly can. It has loads of health benefits and the flavors are amazing. If you’re like me and want to check out a few new recipes then definitely try my crabcakes, shrimp scampi, or blackened salmon.
Scallops
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.
There are a few different types of scallops and all of them would work fantastically in this recipe, with adjusted cooking times dependent upon size. Here are the two different types of scallops:
- Bay – these are small, sweet scallops caught in shallow waters that usually take 100 to weigh 1 pound.
- Sea – the most common type of scallop that usually comes in a myriad of sizes. I used U12’s in this recipe.
Maybe you’ve also heard of diver or dayboat scallops which refer to the way it is harvested:
- Diver – instead of nets or cages, these are hand-picked scallops by divers, but it’s incredibly time-intensive, however more sustainably responsible.
How to Pan Sear Scallops
Follow these step-by-step instructions to make these pan-seared sea scallops:
Start by removing the foot of each scallop.
Place the scallops onto a folded paper towel and gently press them with paper towels to remove as much outside moisture as possible.
Season the scallops on both sides with salt and pepper.
Heat some oil in a large frying pan until it is smoking.
Quickly add the scallops along with butter and cook for 90 seconds.
Flip the scallops over and cook for a further 30 to 45 seconds.
Remove the scallops and make the butter sauce.
What Kind of Pan Should I Use?
You can honestly use any pan you want and are comfortable using. Remember it’s about the technique and not always the tool. Here are some pans, but aren’t limited to, that you can use:
- Cast Iron
- Stainless Steel
- Carbon Steel
- Non-Stick
- Ceramic
What is the Best Oil to Use?
The most important aspect of which oil to use when pan-searing scallops are the smoke point. Scallops cook incredibly quickly and because of that, you want them to brown up without burning or overcooking. Here is what I would recommend using:
- Safflower
- Canola
- Grape Seed
- Clarified Butter
- Avocado
- Coconut
Make-Ahead and Storage
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.
chef notes + tips
- 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.
More Seafood Recipes
- Sea Scallops Florentine with Fettuccine Recipe
- Homemade Smoked Salmon Dip
- Homemade Gravlax Recipe
- Oysters Rockefeller Recipe
- Paella
Be sure to follow me onFacebook,YouTubeInstagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Pan Seared Sea Scallops Recipe
5 from 33 votes
If you love seafood, then you will absolutely love this pan seared sea scallops recipe that cooks in under 5 minutes.
Servings: 4
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Ingredients
- 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
Instructions
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!
Notes
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.
Nutrition
Calories: 262kcalCarbohydrates: 5gProtein: 14gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 58mgSodium: 448mgPotassium: 273mgFiber: 1gSugar: 1gVitamin A: 542IUVitamin C: 4mgCalcium: 20mgIron: 1mg
Course: Main
Cuisine: American, French
Author: Chef Billy Parisi
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61 comments
- Jim
The herb butter is a perfect compliment to the scallops. This recipe is definitely a keeper.
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- Tom Brennan
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?
- Reply
Yes, look for dry packed scallops. The other option is pat them dry extremely well with apper towels.
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- PriscillaATL
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.!- Reply
- Dana Cameron
OMG!! These were fabulous! So easy. Your step by step video was awesome!
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- Kathleen Sweeney
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!!
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- Wayne
I made this for dinner tonight and finished it with ground ground pepper Dulce seaweed.
Wow! This is a definite keeper- Reply
awesome!
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- Kathy
This scallop recipe is so dang good!! Highly recommend!
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- Ron G.
I made this last night and it was outstanding! Now that I have the herb butter already made making it again will be even easier. Thanks chef for the recipe!
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- Kim McGillicuddy
This is my husbands absolute favorite dish I make. i double the sauce and serve over angel hair pasta. ❤️
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- Linda C
This is a delicious recipe for scallops! Best part is it comes together quickly! Love your recipes!
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- Barry Porter
OUTSTANDING a must try very tasty better than you would receive at your local restaurant 😋
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fantastic!
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- Lisa Pelto
Great flavors and the cooking instructions are so perfect! My husband and I followed the recipe exactly and it’s the first time I’ve ever succeeded in making scallops z outstanding! (As always)
- Reply
excellent!
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- Janice Moeller
Tried for the first time cooking scallops. Turned out fabulous. Will do again.
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appreciate you trying it
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- Wayne
I’ve made this for dinner guest’s several times and it always receives great review. It’s simple, quick and delicious! That’s a great combo
- Reply
Excellent
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- Karen
Made this last night! Oh yum!
Put scallops over hot lemon pasta, and some green peas for color. Love these sea food recipes! Delish!- Reply
fantastic!
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- Darla Watanabe
This recipe was excellent. The compound butter truly elevated the scallops to a new dimension for me!
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next level
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excellent!
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- Darla Watanabe
These were the best scallops I have ever made! That compound butter was the key! I served them with quinoa and broccoli and they were so moist and delicious.
- Reply
fantastic
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- Rene Rev
Fabulous recipe – much thanks! I made for a group of 8, it was a huge hit. The herb butter, I’ve used again on salmon and asparagus- so good!
Thanks for your easy to follow recipes and videos, and delicious recipes!
- Reply
my pleasure!
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- Anna Mierzwinski
The best scallops I ever made.
- Reply
Excellent!
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- Tricia
Lots of flavor!
- Reply
Yes!
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- Priscilla DiNatale
I Cook from scratch almost every night & on vacations. I am not afraid of seafood & make my sauces from scratch. My husband said your recipe for scallops was the best he has ever had.
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Amazing!
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- Irene
High scallop prices had me cut back on my favorite treat….if I’m going to splurge, I want them to be worth it! Thanks Chef Parisi for the right technique to enjoy the splurge!
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thanks for giving it a shot!!
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- Edwin Davis
Easy and awesome. The herb butter will be used on any delicate protein – fish, chicken and maybe pork. Great stuff. But it’s just incredible on the scallops!
- Reply
so good!!
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- Joanne
So easy and has so much flavor! My favorite way to cook scallops!
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- Lisa
This recipe was quick, easy and tasted outstanding. My husband thought he had gone out to a restaurant when he sat down to dinner. 🙂
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- Patrick A Mitchell
Your cooking talent is next to none top shelf
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- Kris Taylor-Moore
AMAZING!
My first time preparing scallops and this recipe is delicious. I could drink the sauce alone. Thank you for great videos and really outstanding recipes. My first BP recipe was for Baria Tacos and they too were decadent and dynamite!- Reply
- Tammy lee
I have had scallops once in my life.. I absolutely loved them… I hope I can make them half as good …one of my favorite “new” foods…. I’m half afraid to make em… but … I’m gonna do it. Haha
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- Jennifer
Is there a way to minimize the grittiness? In restaurants it’s hit or miss if they are gritty/sandy and it ruins the meal for me.
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sounds like they just needed to be rinsed with water first.
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- Jan
Made these tonite, served over wilted spinach. To die for, just like every other recipe I’ve tried of yours since finding you two months ago. Thank you, thank you. My husband says it’s better than a restaurant, every time I try a new one!! One more thank you 👏🏼👏🏼👏🏼
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- Linfa
My husband is allergic to scallops — come of this be used for shrimp or any other kind of fish?
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sure
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- Madeline Alpert
How do you keep scallops warm while sauce is cooking?
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The sauce doesn’t take but a few minutes. Simply add them to the pan at the very end to give them a little reheat if needed.
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- Vaughn
Or just heat the dinner plates!Excellent recipe!
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- Aster
This looks amazing. I was casting around for something to do with scallops and some garlic scape compound butter I made a couple of weeks ago and have in the freezer and I think this is it.
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- Sean
Um, yes please. Scallops are my spirit animal. If that is a thing. And I love the nutritional content pointing out that I really don’t care how much cholesterol is in this, it can be 1,112% of my daily intake. Because it’s awesome.
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Haha totally agree my man!
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- Lori Fasciano
I made the scallops for my husband’s birthday dinner and all my guests commented that it was so good. By the end of the meal the scallops were all gone. I love scallops and always wondered how to get the nice brown crust on them – now I know and I will definitely make this again.
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Oh so awesome to hear Lori, so glad they worked out so well for you!!!
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- Tori
Tried this recipe. It came out amazing! Thank you!!
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Thank you so much for trying it!!
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- Biz
That dear is amazing! Putting scallops on my dinner menu soon – yum!
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