If you think only restaurants can pull off the beautifully caramelized crust on the scallops and the mouthwatering garlic butter sauce, then you’re in for a treat! Seared scallops are super simple to make at home once you get the hang of it. There’s no need to be intimidated. This post will walk you through the steps for perfectly seared scallops every time. If you want another easy scallop recipe, then try my bacon wrapped scallops recipe or sauteed scallops recipe!
What You Need to Make This Recipe
Scallops — when purchasing scallops, look for dry or dry-packed varieties. Others may be dipped in a solution to extend their freshness and release a lot of moisture during cooking, preventing a good browning or sear. Also, make sure you are purchasing sea scallops and not bay scallops. Bay scallops are much smaller than sea scallops, as they’re around the size of a dime. If you are using fresh scallops, make sure you buy them right before you make this seared scallops recipe, as they are very perishable. Salt and pepper — all you need is salt and pepper because you don’t want to overwhelm the sweet and delicate flavor of the scallops. Butter — I use unsalted butter to prevent the scallops and pan juices from tasting too salty. Use good quality butter when possible, as the ingredient list is so short. Garlic — while pre-minced jarred garlic is convenient, freshly minced garlic provides the scallops with the best flavor. Lemon juice — fresh lemon juice is ideal as bottled lemon juice does not have the same fresh, bright flavor. Finishing the scallops with lemon juice will add brightness to the dish.
How to Make Seared Scallops
- Remove the side muscle from scallops, if still attached. Pat the scallops dry with paper towels. Season with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add the scallops and sear until golden brown.
- Gently turn each scallop using tongs. Add the butter and garlic.
- Cook, basting the scallops with butter, until golden, about 2 minutes. Remove from the heat. Add lemon juice and swirl to mix in. Garnish with parsley.
Pro Tips for Making This Recipe
Make sure the scallops are not crowded or touching each other in the pan during cooking. The scallops will boil instead of sear if they’re too close. Try not to disturb the scallops once placed in the skillet for the best sear. You want continuous contact with the skillet for the best browning. It’s important to give the pan and oil time to heat up. The scallops should sizzle when you add them to the pan, so they’ll get a nice sear. Scallops cook quickly, so make sure you have all your ingredients measured and ready to go as soon as you start. Remove the scallops from the pan once done so they don’t continue cooking from the pan’s residual heat.
If you’ve tried this Seared Scallops recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
