If you have ever wanted to master a restaurant-quality seafood dish at home, this Seared Scallops Recipe is just what you need. It combines incredibly fresh, tender sea scallops with a perfectly caramelized crust that locks in the ocean’s natural sweetness. Each bite offers a beautiful contrast between the crisp exterior and buttery, melt-in-your-mouth center, complemented by a luscious parsley butter sauce that elevates the flavors even further. Whether you are cooking for a special occasion or just craving something elegant and quick, this recipe is sure to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Seared Scallops Recipe lies in its simplicity and the fresh ingredients that make all the difference. Every component plays a specific role, ensuring a perfect balance of flavor, texture, and color that turns scallops into a true culinary delight.
- 1 ½ pounds sea scallops (about 16), dry-packed: Dry-packed scallops are key for a good sear since they do not contain added water, allowing for better caramelization.
- 3 tablespoons unsalted butter, divided: Butter adds a rich, creamy flavor and helps with basting during cooking for an irresistible sheen and taste.
- 1 tablespoon canola oil (or other neutral cooking oil): Neutral oil withstands high heat without burning, creating that perfect, crispy crust on the scallops.
- Kosher salt: Enhances the natural sweetness of the scallops and creates a well-rounded flavor profile.
- 1 tablespoon finely chopped fresh parsley: Adds a fresh herbaceous note and a pop of vibrant green color to finish the dish.
How to Make Seared Scallops Recipe
Step 1: Prep Scallops
Before you start cooking, it’s crucial to remove your scallops from the refrigerator about 10 minutes early. This room temperature step helps them cook more evenly. Then, lay the scallops between layers of paper towels and gently press to absorb any excess moisture. Dry scallops are the secret to getting that golden-brown crust everyone loves.
Step 2: Heat Skillet
Place a cast-iron or heavy-bottom skillet on high heat and add the canola oil. Let it heat until it’s very hot and just about smoking. This high heat environment is essential because it gives scallops that signature sear without steaming them, locking in juicy tenderness.
Step 3: Sear Scallops (First Batch)
Gently place half of the scallops in a single layer in the hot skillet, making sure not to overcrowd the pan. Sprinkle a pinch of kosher salt for seasoning. Cook them for about 90 seconds without moving, to allow the crust to form. Add half the butter, flip the scallops, and baste with the melting butter for another 90 seconds to 2 minutes, until the internal temperature hits 115°F. Then transfer them carefully to a plate and tent with foil to keep warm.
Step 4: Sear Remaining Scallops
Repeat the exact process with the remaining scallops and butter. This step ensures every scallop gets that perfect sear and buttery finish without steaming in the crowded pan.
Step 5: Make Sauce and Serve
Once all scallops are seared, turn off the heat and toss the finely chopped parsley into the hot pan along with the melted butter. The warm parsley releases a fresh, herby aroma that ties the dish together. Pour this vibrant parsley butter over the scallops right before serving for a stunning and flavorful finish.
How to Serve Seared Scallops Recipe
Garnishes
Fresh parsley is a classic garnish that adds both color and brightness here, but you can also sprinkle a little lemon zest or cracked black pepper for an extra burst of aroma and flavor. A drizzle of high-quality olive oil just before serving adds a lovely sheen and a subtle fruity note that complements the richness.
Side Dishes
Seared scallops pair beautifully with light, fresh sides. A tangy citrus salad, garlic roasted asparagus, or creamy risotto balances the richness. For a wholesome veggie option, sautéed spinach with garlic or tender green beans add perfect texture contrast and a pop of green.
Creative Ways to Present
For a fun twist, serve the scallops atop a smooth cauliflower purée or alongside a vibrant beet or carrot slaw. You can also try stacking them on crispy crostini with a smear of lemon aioli for an elegant appetizer. The visual appeal of golden scallops on colorful plates will impress any guest.
Make Ahead and Storage
Storing Leftovers
If you have leftover scallops, place them in an airtight container and refrigerate immediately. They’re best eaten within 24 hours since scallops lose their texture and flavor quickly when stored.
Freezing
Freezing cooked scallops is not ideal because they can become rubbery when thawed. However, if you must, wrap them tightly in plastic wrap and place in a freezer bag for up to one month. Thaw slowly in the fridge before reheating gently.
Reheating
The best way to reheat seared scallops is in a low oven (about 250°F) for several minutes, just until warmed through, to preserve tenderness. Avoid the microwave, which can make them tough. A quick warm-up in a pan with a little butter also works well.
FAQs
What type of scallops are best for searing?
Dry-packed sea scallops are ideal because they have not been soaked in water, allowing for a better sear and concentrated flavor. Avoid wet scallops, which release water and steam rather than sear.
How do I know when scallops are fully cooked?
The internal temperature should reach about 115°F for perfectly cooked scallops. They should be opaque and firm but still moist inside. Overcooking makes them tough and rubbery.
Can I use olive oil instead of canola oil?
It’s best to use a neutral oil with a high smoke point like canola or grapeseed oil. Olive oil has a lower smoke point and may burn at high heat, affecting the flavor and sear quality.
Is it okay to overcrowd the pan when searing scallops?
No, overcrowding traps steam, which prevents scallops from developing a crispy crust. Cook them in batches with space between each scallop for the perfect sear.
Can I prepare scallops in advance for this recipe?
Scallops are best cooked right before serving for maximum flavor and texture. You can prep them by patting dry and seasoning, but avoid cooking them too far in advance.
Final Thoughts
This Seared Scallops Recipe is a total game-changer for home cooks who want to create an elegant seafood dish effortlessly. It’s quick, packed with flavor, and sure to impress at any mealtime. I encourage you to try it out soon—once you taste those perfectly seared scallops, you’ll wonder why you didn’t start sooner!
Print
Seared Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Frying
- Cuisine: American
Description
This Seared Scallops recipe offers perfectly caramelized sea scallops with a rich butter and parsley sauce. Ready in just 20 minutes, the dish highlights the delicate flavor and tender texture of dry-packed sea scallops seared in a hot skillet for a golden crust and finished with fresh parsley butter for a simple yet elegant seafood plate.
Ingredients
Seafood
- 1 ½ pounds sea scallops (about 16), dry-packed
Cooking Fats
- 3 tablespoons unsalted butter, divided
- 1 tablespoon canola oil (or other neutral cooking oil)
Seasonings
- Kosher salt, to taste
- 1 tablespoon finely chopped fresh parsley
Instructions
- Prep Scallops: Remove the scallops from the refrigerator about 10 minutes before cooking to allow them to come to room temperature. Place them between layers of paper towels and gently press to absorb any excess moisture, which helps achieve a better sear.
- Heat Skillet: Place a cast-iron or similar heavy skillet over high heat. Add the canola oil and heat until it is very hot and almost smoking, indicating it is ready to sear the scallops properly.
- Sear Scallops (First Batch): Add half of the scallops to the hot skillet in a single layer, making sure not to overcrowd the pan. Sprinkle with a pinch of kosher salt. Let them cook undisturbed for 90 seconds to develop a golden crust. Add half of the butter to the skillet, flip the scallops over, and baste them with the melted butter. Continue to cook for another 90 seconds to 2 minutes, or until the scallops reach an internal temperature of 115°F (46°C). Transfer them to a plate and tent with foil to keep warm.
- Sear Remaining Scallops: Repeat the searing process with the remaining scallops and the rest of the butter, following the same steps to ensure an even sear and consistent cooking.
- Make Sauce and Serve: Turn off the heat. Add the finely chopped fresh parsley to the melted butter remaining in the skillet. Mix gently, then pour this parsley-infused butter over the seared scallops. Serve immediately to enjoy the scallops at their best.
Notes
- Dry-packed scallops sear better than wet-packed because they do not contain added preservatives or excess water.
- Do not overcrowd the skillet to ensure even searing and caramelization.
- Patting scallops dry is crucial to achieve a golden crust.
- Using a cast-iron skillet provides better heat retention for searing.
- The internal temperature of 115°F is optimal for tender, medium-rare scallops; cooking longer may make them tough.
