Pan seared scallops are one of those dishes that feel fancy but come together in minutes. Growing up near the coast, seafood was always on our table — and scallops, especially the beautiful ones from New Bedford, were a real treat. This recipe keeps things simple so the scallop itself is the star.
What Are Pan Seared Scallops?
Pan seared scallops are fresh scallops cooked in a very hot pan until a golden crust forms on each side. The key is high heat and a dry scallop — that combination gives you the beautiful caramelized exterior while keeping the inside tender. New Bedford, Massachusetts is known as one of the top scallop ports in the country, so we are lucky to have access to some of the freshest available.
How to Make Pan Seared Scallops
The technique here is straightforward. Pat your scallops completely dry, get your pan very hot, and don’t move them once they hit the pan. Melt butter with garlic and rosemary first, then add the scallops. Two to three minutes per side is all it takes. A squeeze of fresh lemon juice at the end brightens everything up.
For the best sear, I recommend using a cast iron skillet — it holds heat evenly and gives you that perfect golden crust every time.
Serving and Storing
Pan seared scallops are best served immediately — they don’t hold well once cooked. Pair them with crusty bread, rice, or a simple green salad. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a pan with a little butter over low heat. Avoid the microwave — it turns them rubbery.
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Ingredients
1 lb scallops
1 cup butter
3-4 cloves garlic
2 sprigs rosemary Salt to taste
Pepper to taste Lemon juice to taste
Instructions
Before you cook your scallops, you want to rinse them and clean them of any sand. Make sure you pat dry the scallops before cooking them so they can brown nicely.
Notes
Pan-seared scallops are a delicious and elegant dish that can be prepared easily with the right technique. Here are some helpful tips to ensure your scallops turn out perfect:
- Choose fresh, high-quality scallops: Look for plump, firm, and slightly translucent scallops that smell fresh and briny, with a hint of sweetness. Avoid any that appear dry, discolored, or have a strong fishy odor.
- Pat dry thoroughly: Use paper towels to pat the scallops completely dry before cooking. Excess moisture can cause the scallops to steam instead of sear, which will prevent a golden crust from forming.
- Remove the side muscle: Some scallops come with a small, tough muscle attached to the side. Gently peel it off and discard before cooking.
- Preheat the pan: Use a heavy-bottomed skillet or cast iron pan, and preheat it on medium-high heat until hot. A well-heated pan will help create a nice sear on the scallops.
- Use high-smoke point oil: Choose an oil with a high smoke point, such as grapeseed, avocado, or light olive oil. This will prevent the oil from burning and producing an unpleasant taste.
- Season the scallops: Season both sides of the scallops with salt and pepper just before cooking. Be cautious not to over-season, as scallops have a delicate flavor.
- Place scallops in the pan: Add the scallops to the hot pan, ensuring they don’t touch each other. Overcrowding the pan will cause the temperature to drop and the scallops to steam instead of sear.
- Sear without moving: Allow the scallops to sear undisturbed for about 1.5-2 minutes per side, depending on their size. A golden crust should form, and the scallops should release easily from the pan when they’re ready to be flipped.
- Cook until opaque: Cook the scallops until they’re opaque and have an internal temperature of around 130°F (54°C). Be careful not to overcook them, as they can become tough and rubbery.
- Optional – Finish with butter and herbs: For added flavor, you can finish the scallops with a bit of butter, fresh herbs (such as thyme or parsley), and a squeeze of lemon juice. Add the butter to the pan after flipping the scallops, and spoon it over the scallops as they finish cooking.
- Rest and serve: Remove the scallops from the pan, and let them rest for a minute or two before serving. This allows the juices to redistribute, ensuring a tender and juicy texture. Enjoy your pan-seared scallops with your favorite side dish or over a bed of greens.
Love Portuguese seafood? Try my Tuna and Macaroni or Bacalhau à Bràs recipe next.
