Seared Scallops

5 from 2 votes

This 15-minute seared scallops recipe is buttery and totally irresistible! These golden, plump scallops are bright, lemony, and low effort yet restaurant worthy.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Main Course

Cuisine: American

Keyword: seared scallops

Servings: see note

Author: Natasha Bull

Ingredients

1 pound sea scallops see note on sizing
2 tablespoons olive oil
2 tablespoons butter
Salt & pepper to taste
Fresh lemon juice to taste
Chopped fresh parsley optional, to taste

Instructions

Pat your scallops dry with paper towel. They should be very dry to get the best sear you can.
Add the olive oil to a large skillet (preferably cast iron). It's important the scallops aren't crowded so they sear properly. You may need to do two batches. Over medium-high to high heat, let the pan get screaming hot. On my gas stove, I use the largest burner, let the skillet heat up for 5 minutes, and the oil is lightly smoking.
Add the scallops to the pan, and do not move them around. Season them with salt & pepper as they're cooking. Cook for 2-3 minutes, add the butter to the pan, and then flip them and cook them for another minute or so while basting the butter over top. Scallops are done when they're golden on the outside and the middle is slightly translucent. They're easy to overcook.
Take the skillet off the heat and immediately remove the scallops so they don't continue cooking. Spoon the delicious browned butter mixture over top and squeeze a little lemon juice on. Enjoy immediately with extra salt & pepper if needed and some chopped parsley if desired.

Notes

Don't worry if your sear isn't super dark - they will still be delicious! It's more important not to overcook the scallops.
This will serve 2 as a main course or 4 as an appetizer.
U10 scallops are great for this recipe - that means you'll find under (less than) 10 scallops in a pound, so they are very large! U12 and U15 scallops are slightly smaller, but usually easier to find. Any of these would work, and markets and stores vary in what they carry, so I would simply look for the largest scallops you can find. They'll sometimes also be labeled as "jumbo" or "colossal". Look for dry packed, chemical-free scallops for the best sear.
See blog post for more tips if you've never bought scallops before!

Nutrition