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The toughest a part of making Seared Scallops is getting up the nerve to strive! Don’t be intimidated. All you want is a scorching pan, a pair of tongs, and a few butter, and you’ll prepare dinner scallops like a professional. I’ve obtained all the ideas to verify they end up completely!

golden pan seared scallops on a plate

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Do you’re keen on scallops, however you solely organize them at eating places? Do you don’t have any thought what to search for whenever you’re searching for them? Clueless about one of the simplest ways to prepare dinner them? We’re going to deal with ALL of your scallop-related anxieties with this how-to recipe for seared scallops!

Like my Bacon Wrapped Scallops, these seared scallops require solely a brief listing of elements however ship most deliciousness—as a result of whenever you begin with good scallops and the suitable cooking technique, it’s actually exhausting to go mistaken. They’re buttery and succulent, with a barely candy taste that’s made even higher by the caramelization that happens when the scallops are pan-seared. YUM!

With this straightforward scallop recipe, you’ve obtained your subsequent date evening at house within the bag!

Key Components

You’ll discover the complete listing of elements within the recipe card beneath, however listed below are some notes to remember.

  • Sea Scallops. I like contemporary scallops finest, but when they’re not accessible, frozen will work.
  • Butter and Oil. Scallops naturally have a buttery taste, so cooking (and basting!) them in butter is like including an exclamation level. Oil handles the excessive warmth because of its excessive smoke level.
  • Contemporary Parsley. For a contemporary final touch.

Moist-Packed vs. Dry-Packed Scallops

That is the golden rule for purchasing one of the best scallops: at all times purchase dry-packed scallops. 

  • Moist-Packed Scallops. These are handled with an answer of water and sodium tripolyphosphate, which will increase their weight (and acts as a preservative). Whereas they might be simpler to seek out and cheaper, the added moisture could make it more durable to attain that excellent golden sear when cooking. Plus, when you prepare dinner them, the scallops can be a lot smaller since a lot of their weight was water.
  • Dry-Packed Scallops. These aren’t handled with preservatives, which implies they’ve a extra pure taste and texture. They value a bit extra, however their lack of added water permits them to sear superbly within the pan, supplying you with that caramelized crust that makes seared scallops so delish.

Make Seared Scallops

Scallops on paper towelScallops added to hot panButter melting in pan with scallopsBasting scallop with butter in panParsley added to pan of butterSpooning parsley butter onto scallops on plate

Dry the Scallops. Place them on two layers of paper towels, set two extra layers on high, and gently press to soak up the surplus liquid from the scallops. Drying is CRITICAL to get sear on the scallops.

Prep Your Cooking Space. Warmth the oil in a forged iron skillet over excessive warmth. When you anticipate this to get blazing scorching, divide the butter into two parts, get out a spoon and plate, and tear off a bit of foil to cowl the plate later.

Sear the Scallops, Half 1. When the oil begins smoking, add the scallops to the pan with tongs. Sprinkle with salt and prepare dinner for 90 seconds.

Sear the Scallops, Half 2. Add one portion of butter to the pan. Now begin flipping the scallops, beginning with the primary one you set within the pan. Baste with the butter. (Is there any higher odor on this world than melted butter?!)

Maintain Going. After the opposite facet is properly seared—or when the scallops attain 115 levels F if we’re being exact—switch the cooked scallops to the plate and tent with foil. Repeat with the remaining scallops and butter.

Make the Sauce. Flip off the warmth and add the parsley to the butter. Let it sit for only a beat to infuse the butter with the parsley and the parsley with the butter, then spoon the butter over the scallops and ENJOY!

Pan seared scallops on plate

Recipe Variations

  • Add a Squeeze of Lemon. Similar to Baked Salmon, seared scallops are scrumptious with contemporary lemon juice.
  • Seared Scallops with Garlic Butter. Use my Garlic Butter Shrimp for inspiration. This could be a good guess should you’re serving somebody who’s on the fence about scallops because it provides one other layer of taste to the combination. Large-time scallop followers might want my authentic garlic-free technique.

What to Serve with Seared Scallops

Make it a meal by pairing your scallops with one among these choices.

  • Salads. Nestle your lovely seared scallops atop a mattress of combined greens tossed with a Lemon Vinaigrette. So fancy!
  • Risotto. Serve scallops over Instant Pot Risotto and also you’ll really feel such as you’re at a restaurant.
  • Polenta. Creamy Polenta is at all times a deal with!
  • Greens. I served this batch of seared scallops with Roasted Broccolini.

prepare dinner golden, completely pan seared scallops. They prepare dinner in minutes, are succulent and buttery with a golden crust, and are straightforward to make at house!

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  • 1 ½ kilos sea scallops about 16; search out dry pack for one of the best sear
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon canola oil or related impartial cooking oil
  • Kosher salt
  • 1 tablespoon finely chopped contemporary parsley

  • Take away the scallops from the fridge 10 minutes earlier than you intend to prepare dinner them. Place them on a double layer of paper towels. Set a second double layer on high and press them VERY dry (don’t smash them, however actually attempt to get out as a lot liquid as you may; moisture is the enemy of sear).

    Scallops on paper towel

  • Prepare, this occurs quick: Warmth oil in a forged iron on related skillet over excessive warmth till VERY scorching. Divide the butter in half and set each items proper subsequent to the range. Set a spoon for basting the scallops, an empty plate, and a bit of foil bigger sufficient to cowl it by the range.

  • Add the oil to the skillet. As soon as it’s so scorching it’s smoking, use tongs so as to add half the scallops in a single layer—notice the place you begin and go in a circle so you may simply bear in mind which scallops began cooking first. Each second counts; 30 seconds is a very long time within the lifetime of a seared scallop. Sprinkle the tops with a pinch of kosher salt. Prepare dinner 90 seconds on the primary facet with out disturbing.

    Scallops added to hot pan

  • Add one half of the butter. Flip the scallops in the identical order you laid them down. Tilt the skillet to pool the butter, then use the spoon to baste the scallops. Prepare dinner for a complete of 90 seconds to 2 minutes (you’ll virtually have simply completed basting). Scallops are achieved once they attain 115°F on an instantaneous learn thermometer—switch to the plate and tent with foil.

    Butter melting in pan with scallops

  • Repeat with the remaining scallops and butter (this batch will go even higher as a result of now you have got a really feel for it!).

    Spooning butter over scallops

  • Flip off the warmth. To the now empty skillet, add the parsley to the melted butter. Pour the butter over the scallops, then serve instantly.

    Parsley added to pan of butter

  • TO STORE:  Retailer scallops in an hermetic container and refrigerate for as much as 2 days.
  • TO REHEAT: Gently reheat scallops in a skillet over medium warmth till heat all through. Take care to not overcook them, as they’ll develop into rubbery.

Serving: 1(of 4, 4 scallops per serving)Energy: 224kcalCarbohydrates: 5gProtein: 21gFats: 13gSaturated Fats: 6gPolyunsaturated Fats: 2gMonounsaturated Fats: 5gTrans Fats: 0.4gLdl cholesterol: 63mgPotassium: 357mgFiber: 0.03gSugar: 0.01gVitamin A: 352IUVitamin C: 1mgCalcium: 14mgIron: 1mg

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Erin Clarke

Hello, I am Erin Clarke, and I am fearlessly devoted to creating wholesome meals that is inexpensive, easy-to-make, and better of all DELISH. I am the writer and recipe developer right here at wellplated.com and of The Effectively Plated Cookbook. I like each sweets and veggies, and I’m on a mission to save lots of you time and dishes. WELCOME!

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