Seared Scallops

Elegant, quick, and restaurant-worthy, these seared scallops are perfect for busy weeknights or a last-minute dinner party. Ready in just 20 minutes, they’re buttery, perfectly caramelized, and pair beautifully with simple sides. This recipe makes gourmet cooking easy without sacrificing flavor.

Print Recipe

Seared Scallops

Why You'll Love This Seared Scallops Recipe

• Fast and easy: ready in just 20 minutes

• Minimal ingredients: pantry staples plus scallops

• Healthy: high in protein, low in carbs

• Impressive presentation: looks gourmet with minimal effort

• Versatile: pairs with rice, pasta, or a fresh salad.

  
  

Cooking Tips & Tricks

• Pat scallops completely dry to get a golden crust

• Do not overcrowd the pan—sear in batches if needed

• Use medium-high heat for a quick sear without overcooking

• Avoid moving scallops while cooking to form a perfect crust

• Finish with butter at the end for rich flavor and a glossy finish

Seared Scallops Recipe

Prep: 10 | Cook: 10 | Serves:  4

Ingredients:

• 2 lbs. fresh jumbo scallops, rinsed, drain and pat dried

• salt and pepper

• Garlic powder

• 4 T. butter

• Lemon (optional for garnish)

• Parsley (optional for garnish)

Let's Get Started!

1. Pat the scallops dry with a paper towel. Season both sides of scallops with salt/pepper and garlic powder.

2. Heat a large nonstick skillet over a medium heat. Melt about two Tablespoons of butter to the pan. When oil becomes hot, add the scallops to the pan. Do not overcrowd.

3. Cook scallops for 2-3 minutes, without moving them. Flip and add remaining butter to the pan. Cook scallops for another two minutes until opaque and slightly firm to the touch.

4. Remove from pan and garnish with fresh parsley. Serve immediately