I love making these pan-seared scallops for a special dinner at home. They’re perfectly tender, finished in a simple lemon garlic butter sauce, and way easier than most people think.
Why You’ll Love These Pan-Seared Scallops
Scallops are seriously one of the easiest recipes to make at home, and yet, they also intimidate a ton of people. Perhaps it’s because they’re a pricey main dish, like prime rib or beef tenderloin (but of the seafood variety). But here’s the big takeaway to remember—scallops don’t need much to shine! Just good butter, a little garlic, and some fresh lemon enhances their naturally sweet and delicate flavor. I also love how they present so beautifully on a dinner plate. Similar to shrimp scampi, they’re an elegant, restaurant-worthy meal that’s super easy to serve at home. My mom adores this scallops recipe (and requests it for every birthday) and I think you’ll love it as well. Here’s why:
- Ready in under 20 minutes. Like most seafood recipes, such as baked salmon or baked cod, scallops cook fast in the pan!
- Light but satisfying. Scallops are naturally high in protein and low in fat, making them a great option for a clean yet indulgent dinner.
- Perfect for special dinners. Whether it’s for Valentine’s Day dinner, Christmas dinner, special date nights, or when you just want to cook something a little extra, this dinner always impresses!
Seared Scallops Ingredients
- Sea scallops: While scallops can range in size, look for large, dry-packed sea scallops. I love that they sear better and develop that beautiful golden crust. If using frozen scallops, make sure to thaw and dry them well!
- Avocado oil: I prefer this over olive oil because scallops need high heat, and avocado oil is more stable near its smoke point.
- Butter: I love using butter for a rich flavor, while keeping the scallops tender as they cook. If you’re dairy-free, you can finish the dish with with extra-virgin olive oil.
- Fresh garlic, lemon, and parsley: The ultimate combo to flavor the buttery sauce. I also love to grate a little extra lemon zest and parsley for a bright garnish on top at the end.
Find the printable recipe with measurements below.
How To Cook Scallops In A Pan
Step one: Prep the scallops. Pat the scallops very dry with a paper towel (this is key for a good sear), then season both sides with kosher salt.
Step two: Sear the scallops. Heat the oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the scallops in a single layer. Sear for about 1½ to 2 minutes per side, without moving them, until a golden crust forms. Transfer the scallops to a plate and repeat if cooking in batches.
Step three: Make the butter sauce. Lower the heat to medium and add the butter and garlic. Let the butter melt, then stir in the lemon zest, lemon juice, and parsley.
Step four: Add the scallops back. Once the sauce is gently simmering, add the scallops back to the pan and spoon the sauce over them. Serve immediately.
Tips For Searing Scallops
- Thoroughly dry your scallops before cooking. Sometimes, I’ll let them sit on paper towels for a few minutes to draw out as much moisture as possible. If there’s any retained moisture, the scallops will steam instead of brown.
- Use a good pan. Avoid non-stick or cold pans that don’t retain heat well. Cast iron or stainless steel pans give scallops that restaurant-style crust! I personally love using my All-Clad stainless steel pans for this.
- Preheat your pan well. You want to ensure the oil is shimmering right before you add the scallops to the pan for that quick, hot sear.
What To Pair With Scallops
Scallops are delicate, so I like pairing them with sides that complement, not compete! Creamy options like my broccoli Parmesan risotto, mashed potatoes, or mashed cauliflower are always so delicious, especially for the holidays. Plus, you can drizzle some extra sauce over those sides!
For lighter vegetable sides, try roasted asparagus, sautéed spinach, or a simple arugula salad with a lemon vinaigrette (my favorite!)
Storage & Reheating Tips
Scallops are best enjoyed fresh, right after cooking. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat with a little butter or avocado oil, just until warmed through. Avoid the microwave if you can, as it can make the scallops rubbery!
More Seafood Dinner Ideas
- Grilled Shrimp: The perfect summer dinner!
- Blackened Salmon: Layered with Cajun spices.
- Garlic Butter Shrimp: The easiest weeknight dinner.
- Baked Halibut: The mayo topping is elite!
If you try this pan seared scallops recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 ½ pounds sea scallops
- kosher salt, to taste
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1 tablespoon finely chopped fresh parsley, plus extra for garnish
Instructions
- Prep the scallops. Pat your scallops dry with a paper towel and sprinkle them with kosher salt.
- Sear the scallops. Heat the oil in a sauté pan over medium high heat. When the oil is shimmering, place your scallops in the pan and sear for approximately 1 ½ to 2 minutes on each side, until they have a golden crust. Remove the scallops to a plate, and repeat with remaining scallops.
- Make the sauce. Reduce the heat to medium and add the butter, minced garlic, lemon zest and juice, and parsley to the pan. Whisk the sauce together in the pan until it's lightly simmering, then add the scallops back to the pan and spoon the sauce on top.
- Serve. Plate your scallops, then drizzle more sauce on top before serving.
Lisa’s Tips
- Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they’ll continue to cook after they’re removed from the stove.
- Don’t overcrowd the pan. It’s always best to cook the scallops in batches.Â
- Storage and reheating tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet over low heat with a little butter or avocado oil, just until warmed through.Â
Nutrition
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Behind The Scenes
This is one of those recipes where it’s virtually impossible to stop eating at just a few. They’re so easy to pop in your mouth! As I mentioned in the video above, my mom loves my citrus ginger scallops recipe, but this is the one I make most often as I always have lemon and garlic in my kitchen. Truth be told, you can’t go wrong with either recipe though!
