Seared Scallops Dinner Recipe

Name: Seared Scallops Dinner Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large scallops, cleaned and patted dry; 2 tablespoons olive oil; 2 tablespoons butter; 1 clove garlic, minced; Juice of half a lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Taste of the Continents

When I first tried making seared scallops at home, I was amazed at how simple yet elegant they are. The delicate flavor of scallops pairs beautifully with a dash of lemon and a sprinkle of herbs, making this dish perfect for a quick weeknight dinner or a special occasion. I love how just a few ingredients can create such a gourmet experience. With a little attention to detail, you can achieve that perfect golden crust, making your dinner absolutely memorable. Join me in mastering this delightful seafood dish!

Created by

Natalie Briggs

Last updated on 2026-01-20T02:37:10.950Z

I remember the first time I enjoyed scallops at a fine dining restaurant, and I knew I had to recreate that experience at home. After several attempts, I learned that the key to perfect searing lies in patting the scallops dry and making sure they are at room temperature before cooking. This method prevents steaming and gives you that beautiful brown crust!

Not only do I love that scallops cook quickly, but they are also incredibly versatile. Pairing them with a light sauce or a bed of greens elevates the dish even further. I often experiment with different herbs and flavors, so feel free to personalize this recipe to suit your taste!

        Why You'll Love This Recipe
        Perfectly seared for a delightful crunch
Creamy and rich sauce enhances the natural flavors
Quick and easy to prepare, perfect for any occasion

      

Choosing the Right Scallops

When selecting scallops, freshness is key to achieving the best flavor and texture. Always opt for dry-packed scallops, which are usually labeled as such. These scallops have not been treated with preservatives, allowing their sweet, delicate flavor to shine. If you can, purchase them from a trusted fishmonger who can assure you of their quality and origin. Fresh scallops should smell like the ocean and have a firm, slightly translucent appearance.

Each scallop should be roughly the same size to ensure even cooking. Large scallops generally provide a more satisfying bite, and I recommend using U-10 or U-12 sizes for this recipe. If you're buying frozen scallops, make sure to thaw them slowly in the refrigerator overnight for best results. Rushing the thawing process can lead to a mushy texture.

Remember, the key to juicy, perfectly seared scallops lies in moisture control. After cleaning, pat the scallops thoroughly with paper towels to remove any excess moisture. This step is crucial: if they are wet, they will steam instead of sear, preventing that gorgeous crust from forming.

Perfecting the Sear

To achieve that coveted golden crust, it's essential to use a hot skillet. I recommend a heavy-bottomed skillet or cast iron, as these conduct heat evenly and retain it well during cooking. Preheat your skillet over medium-high heat for a few minutes before adding the olive oil. You should see ripples in the oil and a slight shimmer, indicating it's hot enough.

Place the scallops in the skillet without overcrowding; leaving space between each allows for proper air circulation and better browning. Sear them undisturbed for 2-3 minutes on each side. You’ll know they’re ready to flip when they easily release from the pan. Look for a golden-brown crust to form around the edges for a beautiful presentation and added flavor.

If you're working in batches, be sure to return the skillet to the heat between batches so your oil stays hot. This ensures each scallop gets an equally impressive sear. Additionally, resist the temptation to poke or move them while they cook. Let them sit, and they’ll reward you with that deliciously crispy texture.

Enhancing with Sauce

The sauce for this dish is deceptively simple yet elevates the scallops to a whole new level. As you add the butter and garlic after searing, be sure to watch the heat carefully; too high and the garlic can burn, becoming bitter. Cooking it over medium heat allows the garlic to soften and infuse the butter without overpowering the dish with harsh flavors.

Using fresh lemon juice is vital to balancing the richness of the butter and scallops. As you swirl the pan to combine the ingredients, you should notice the sauce becoming glossy. This is the perfect time to taste and adjust the seasoning with more salt or a hint of pepper based on your preference.

For added depth, consider incorporating a splash of white wine or a teaspoon of Dijon mustard into the sauce after adding the lemon. These ingredients not only enhance the acidity but also create a richer flavor profile that complements the scallops beautifully. I often find this addition makes the dish feel more luxurious.

Ingredients

Scallops and Sauce

12 large scallops, cleaned and patted dry
2 tablespoons olive oil
2 tablespoons butter
1 clove garlic, minced
Juice of half a lemon
Salt and pepper to taste
Fresh parsley for garnish

Enjoy your seared scallops with a side of your choice!

Instructions

Prepare the Scallops

Ensure scallops are completely dry and at room temperature. Season with salt and pepper.

Sear the Scallops

In a skillet, heat the olive oil over high heat. Add scallops, making sure they do not touch each other. Sear for 2-3 minutes on each side until golden brown and cooked through.

Make the Sauce

Reduce heat to medium, add butter and garlic to the skillet. Once melted, add lemon juice and swirl to combine.

Serve

Plate the scallops, drizzle with the sauce, and garnish with fresh parsley.

Serve immediately for the best texture!

Pro Tips

For an extra layer of flavor, try marinating the scallops in olive oil and herbs for 30 minutes before searing. Always use a hot pan to ensure a perfect sear.

Serving Suggestions

When plating your seared scallops, consider the presentation for a truly gourmet experience. A layer of creamy risotto or puréed cauliflower can provide a beautiful base, allowing the scallops to sit atop for an elegant look. You might also drizzle some of the lemon-garlic sauce around the plate for visual appeal.

Fresh herbs are a wonderful finishing touch. Chopped parsley adds a nice color contrast and bright freshness that complements the scallops' buttery richness. For a touch of sophistication, thinly sliced chives or microgreens can elevate your plating further, creating a dish that looks as good as it tastes.

Pairing your scallops with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, can enhance the dining experience. The acidity in the wine matches beautifully with the lemon in the dish, making each bite even more enjoyable.

Storing and Reheating

If you have leftovers, store the scallops in an airtight container in the refrigerator. They should ideally be consumed within 1-2 days to maintain their texture and flavor. Reheating scallops can be tricky; the key is to do it gently to avoid overcooking. I recommend warming them in a skillet over low heat, adding a splash of water or broth to create steam and prevent them from drying out.

Freezing scallops is an option, but it's best done before cooking. Place cleaned and dried scallops on a baking sheet in a single layer, freeze them until solid, and then transfer them to a freezer bag. They can be kept for up to three months. When you’re ready to cook them, thaw slowly in the refrigerator overnight and ensure you dry them thoroughly before searing.

For a quick meal prep option, you can prepare the lemon-garlic sauce in advance and store it in the fridge for up to a week. Just reheat gently when you’re ready to make your scallops, and they will be ready to enjoy in no time.

Common Mistakes to Avoid

One of the most common mistakes when cooking scallops is overcrowding the pan. This can lower the temperature of the skillet, leading to steaming rather than searing, which prevents that perfect crust from developing. Always cook in batches if necessary to maintain proper spacing between scallops.

Another issue arises from attempting to flip the scallops too early. If they stick to the pan, it’s a sign they need more time. Wait until they release easily with a bit of gentle nudging. This patience will result in a beautifully golden surface, enhancing both the taste and presentation.

Lastly, be cautious of cooking scallops for too long. They only need 2-3 minutes per side, depending on their size. Overcooking can lead to a rubbery texture that detracts from their delicate flavor. Monitor them closely, and when in doubt, take them off the heat a bit early; they will continue to cook slightly from residual heat.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops?

Scallops pair well with risottos, pasta, or a fresh salad.

→ What types of scallops are best for searing?

Dry scallops are preferable as they are not treated with preservatives and sear better.

→ How can I tell when scallops are done?

Scallops should be opaque and firm to the touch when properly cooked, usually taking 2-3 minutes per side.