Simple Seared Scallops Dish

Name: Simple Seared Scallops Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; Salt and pepper to taste; 4 tablespoons unsalted butter; 1 clove garlic, minced; Juice of 1 lemon; 2 tablespoons fresh parsley, chopped

Highlighted under: World Cuisine Recipes

I absolutely love making this simple seared scallops dish. The way the scallops caramelize on the outside, creating a beautiful crust, while remaining tender and buttery inside is just magical. It’s a dish that turns any occasion into a special one. With just a few pantry staples and some fresh ingredients, I can serve a restaurant-quality meal at home. Trust me, once you master the timing and technique, you'll find yourself making these scallops over and over again.

Created by

Emily

Last updated on 2026-01-22T12:14:29.323Z

When I first tried searing scallops, I was amazed at how quickly they cook and how delicious they turn out with minimal effort. I remember being nervous about overcooking them, but after a few trials, I learned that high heat and just a couple of minutes on each side is the key. The golden crust is worth the few minutes of patience.

A fantastic tip I picked up is to dry the scallops thoroughly before cooking. This ensures they sear rather than steam, leading to that sought-after crispy exterior. Pairing them with a simple lemon butter sauce elevates the dish to a whole new level!

Why You'll Love This Recipe
Quick and easy preparation in just 25 minutes
Perfectly crispy exterior with a tender, juicy interior
Versatile dish that pairs well with various sides

Key Ingredients Explained

The success of this simple seared scallops dish lies in selecting the best scallops. Large sea scallops are ideal because they have a firmer texture and a naturally sweet flavor that enhances the dish. Look for scallops that are wet, with a slightly glossy appearance, avoiding those that are labeled as 'dry' or have added preservatives. Fresh scallops should smell of the ocean—if they have a strong fishy scent, they may not be fresh.

The lemon butter sauce adds a rich, tangy balance to the sweetness of the scallops. Using unsalted butter allows you to control the salt level, complementing the flavors without overpowering them. The acidity from fresh lemon juice brightens the dish, while minced garlic introduces aromatic depth, making every bite burst with flavor. For a twist, consider adding a pinch of red pepper flakes to the sauce for a gentle heat.

Technique Tips for Searing

When searing scallops, achieving the perfect crust is all about the heat. Start with a skillet that retains heat well, such as cast iron or stainless steel. Pre-heating your pan until the olive oil shimmers is crucial; this indicates that the oil is hot enough to create that desired golden-brown exterior. Avoid overcrowding the pan, as this can lower the temperature and result in steaming instead of searing. Cook in batches if necessary to maintain optimal temperature.

Timing is also key when it comes to searing scallops. After adding them to the pan, resist the urge to move them around; allow them to cook undisturbed for about 2-3 minutes. When they naturally release from the pan and have a golden-brown crust, that’s the signal to flip. The scallops should cook on the second side for another 2-3 minutes until they are opaque and firm, ensuring a tender center.

Ingredients

For the Scallops

12 large sea scallops
2 tablespoons olive oil
Salt and pepper to taste

For the Lemon Butter Sauce

4 tablespoons unsalted butter
1 clove garlic, minced
Juice of 1 lemon
2 tablespoons fresh parsley, chopped

Gather all your ingredients and prepare the scallops for cooking.

Instructions

Cooking Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat olive oil over medium-high heat until shimmering.

Sear the Scallops

Carefully add the scallops to the pan in a single layer and cook for about 2-3 minutes on each side, until golden brown and cooked through.

Make the Lemon Butter Sauce

In the same pan, reduce heat and add butter. Once melted, add minced garlic and lemon juice, stirring until combined.

Serve

Plate scallops and drizzle the lemon butter sauce over the top, garnishing with fresh parsley.

Enjoy your delicious scallops as a main dish or as an appetizer!

Pro Tips

Always dry your scallops thoroughly before cooking for the best sear. Make sure the skillet is hot before adding them to prevent sticking.

Serving Suggestions

This dish pairs beautifully with a variety of sides. For a light meal, serve the scallops over a bed of arugula or mixed greens drizzled with a light vinaigrette. Alternatively, for a heartier option, consider serving them alongside a creamy risotto or garlic mashed potatoes that can soak up the delicious lemon butter sauce. Adding seasonal vegetables, like sautéed asparagus or roasted Brussels sprouts, can also enhance the presentation and flavor profile, providing a beautiful contrast in colors.

For a more elegant touch, plate the scallops on a large platter and drizzle the sauce artistically. Garnish with additional fresh parsley or lemon zest for a visually appealing presentation. A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the dish perfectly with its crisp acidity.

Storage and Reheating Tips

If you have any leftovers (which is rare!), store the seared scallops in an airtight container in the refrigerator for up to two days. When you’re ready to enjoy them again, gently reheat the scallops in a skillet over low heat to preserve their texture. Avoid using the microwave, as it can make them rubbery. Just a minute or two on each side should be enough to warm them through without compromising their quality.

For those looking to meal prep, consider cooking the scallops and sauce separately. They can be easily reheated and assembled just prior to serving, keeping the scallops fresh. If you want to make ahead of time, opt for freezing the sauce rather than the scallops, as scallops lose their texture when frozen and thawed. When ready, thaw the sauce in the refrigerator overnight before reheating and serving with freshly cooked scallops.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and dry thoroughly before cooking.

→ What sides go well with seared scallops?

They pair wonderfully with garlic mashed potatoes, sautéed greens, or a fresh salad.

→ How can I tell if scallops are cooked?

They should be opaque and firm to the touch, and the edges will be slightly golden.

→ Can I prepare the sauce ahead of time?

Yes, you can make the lemon butter sauce ahead and warm it just before serving.