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Home » Seafood

Pan Seared Scallops

09/21/2019 Updated: 04/19/2022 By Karrie 6 Comments

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A simple and elegant dinner of tender Pan Seared Scallops made with only 3 ingredients and in less than 10 minutes!  Kissed with a touch of fresh lemon for the perfect restaurant quality meal at home.

Pan seared scallops in a bowl on leek risotto with a lemon slice

Pan Seared Scallops

Whenever I think of pan seared scallops, I think of romance, sophistication, and expensive. 

Scallops are not served as an everyday meal due to the high price point. 

They are saved for special occasions, for when you want to impress someone in your life.

Watch the video on how to make pan seared scallops

One of my favorite romantic dinner ideas for two at home

I love making this dish for Hubby J whenever I want to show him some extra love, like for Valentine's Day. 

Why is it this holiday of love always seems to fall on the worst day for going out to dinner?

Having to drop everything in the middle of the week to get dolled up to fight with other couples for an annoyingly difficult-to-score Valentine's Day reservation at some crowded fancy restaurant just isn't my idea of fun.

Here's the good news, this scallop recipe is every bit as delicious as the one you'd get at any upscale trendy restaurant. 

Save the big bucks by NOT going out to dinner and use the money to buy something more useful...like chocolate, or champagne, or more scallops!!

Large scallops on top of creamy risotto in a white bowl

What are scallops?

Scallops are a marine bivalve mollusk of the Pectinidae family.  Never found in fresh water, always in saltwater.

They are also related to clams, oysters, and mussels. 

There are 2 different kinds of scallops: bay and sea.

  • Bay --->> smaller and found on the US East coast in the shallow waters of bays and estuaries. Peak season is during the fall months and they are only about a half inch wide, so they cook quickly.
  • Sea --->> larger and found in the deep, cold ocean year-round and can be up to 2 inches wide.

This sea scallop recipe is best made with local, wild Atlantic scallops. 

They are readily available all over the country and typically found already shelled in seafood markets and grocery stores.

Fortunately, sea scallops are also sustainable.

They are not overfished and are not at risk for overfishing, according to the NOAA.  

Step by step photos of preparing and cooking sea scallops

A few tips about using fresh seafood for seared scallops:

  • Know your source and only buy from a reputable fish market or grocery store seafood department. Ask where the scallops are from, if there is no label.
  • Always make sure the scallops are as fresh as possible.  They should smell of the ocean (not fishy) and feel dry, not slimy on the outside.  They should be firm, intact, and whole, not soft and tearing or falling apart.
  • Buy dry packed scallops, if possible.  Dry packed scallops contain no additives and have a natural color of ivory to beige.  They cost a little more, but they retain less water, so they end up not shrinking as much as wet scallops do when you cook them. 
  • Store fresh scallops in a tightly covered container, in the refrigerator, for up to 2 days before using.
Sea scallops cooking in a hot pan of butter and olive oil

How to sear scallops

Scallops have a delicate taste that's moist, buttery, and sweet, but overcooked ones are rubbery, tough, and flavorless. 

Here are some tips on how to properly cook them:

  1. Always rinse prior to use and dry well with a paper towel.  Make sure each scallop is completely dry before cooking, so it will sear properly in the pan.  If it produces too much water in the pan, the scallop will steam instead of developing a nice brown crust.
  2. There is an extra piece of muscle that lies on one side of a scallop (the side-muscle).  It has a tough texture to it and is unpleasant to eat, so it's best to remove it before cooking.
  3. Season scallops lightly with salt and pepper.
  4. Cook in a large skillet, over medium-high heat, in a combination of a little butter and olive oil.  Two minutes on each side is all it takes to produce a fully cooked and tender scallop. 
  5. Remove scallops from the pan to prevent further cooking and serve immediately.
A large scallop cut in half scallop showing the tender inside

What to serve with pan seared scallops

Why an easy risotto recipe, of course! 

Creamy risotto is the perfect side for these pan seared scallops and this leek mushroom risotto recipe doesn't disappoint. 

Not a fan of mushrooms?  Leave them out or try this recipe for spinach artichoke risotto.

Looking for some low carb sides instead?

Try these ginger and garlic green beans or go for spicy with this Indian creamed spinach or chipotle roasted cauliflower.

Close up of cooked scallops on creamy mushroom and leek risotto

Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!

Pan seared scallops on top of creamy mushroom risotto

Pan Seared Scallops

A simple and elegant dinner of tender Pan Seared Scallops, made with only 3 ingredients and in less than 10 minutes!  Kissed with a touch of fresh lemon for the perfect restaurant quality meal at home!
5 from 4 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 2 servings
Calories: 174kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 12 large fresh dry sea scallops , about 1 pound
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • salt and pepper

Optional: lemon wedges

    US Customary - Metric

    Instructions

    • Remove the tough side muscle flap from each scallop, rinse under cold water, and dry well. Sprinkle with a little salt and pepper and set aside.
    • In a large skillet, over medium-high heat, add the butter and olive oil to pan. Once the butter melts, add the scallops in a single layer and cook 2 minutes on each side.
    • Serve immediately with lemon wedges and creamy leek and mushroom or spinach artichoke risotto

    Recipe Notes & Tips:

    • Buy only fresh scallops and remove the side muscle
    • Best when eaten immediately after cooking
    • Any leftovers can be stored, in a tightly covered container in the refrigerator, for up to 3 days
    Nutrition Facts
    Pan Seared Scallops
    Amount Per Serving
    Calories 174 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g20%
    Cholesterol 36mg12%
    Sodium 353mg15%
    Potassium 184mg5%
    Carbohydrates 2g1%
    Protein 10g20%
    Vitamin A 175IU4%
    Calcium 5mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

    More Seafood Recipes

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     ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

    Reader Interactions

    Comments

    1. Linda@thedutchbaker

      February 25, 2018 at 12:03 pm

      I've never tried scallops before but this dish looks good! thanks for sharing!

      Reply
      • Karrie

        February 27, 2018 at 11:06 am

        Thanks so much Linda and hope you try the scallops!

        Reply
    2. Milena | Craft Beering

      February 14, 2018 at 11:33 am

      5 stars
      Happy Valentine's Day, Karrie! Thank you for the tips on handling scallops, love the idea of having them for a classy dinner at home. I happen to know just the Belgian lambic to pair with them:) Cheers!

      Reply
    3. Katie Crenshaw | A Fork's Tale

      February 13, 2018 at 9:05 pm

      5 stars
      Great tips on cooking these scallops. I learned so much about picking them out and cooking them from this post! Thanks for sharing. The recipe looks fantastic.

      Reply
    4. Nicoletta @sugarlovespices

      February 13, 2018 at 10:54 am

      5 stars
      Love everything about this recipe! The creamy risotto and the scallops cooked to perfection are my idea of a romantic Valentine's dinner at home. The only thing I don't like, this year, is that I am away from Loreto... Great job, Karrie, love it!

      Reply
    5. Dawn - Girl Heart Food

      February 13, 2018 at 7:24 am

      5 stars
      Karrie!!! You got me all excited to stay in and make something delicious! And I agree....going out on a Wednesday struggling to get into some restaurant is not my idea of fun either. I would way rather stay in and make something at home....tastes better and so much cozier. These scallops look perfectly cooked and totally juicy. Love all your pics! And you can't go wrong with serving on top of risotto - one of my absolute favourite comfort food meals!

      Reply

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