These pan-seared scallops develop a rich golden crust in minutes and stay tender and juicy inside. A quick lemon-butter or garlic-herb finish makes them elegant and full of flavor.

Why You’ll Love This Recipe

• Quick and easy—done in under 10 minutes

• Restaurant-quality results at home

• Simple ingredients, rich flavor

• Perfect golden crust with juicy interior

• Customizable with your favorite herbs or citrus

• Pairs beautifully with a variety of side dishes

• Elegant enough for guests, easy enough for weeknights

• Gluten-free adaptable

• Ideal for seafood lovers and special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound dry sea scallops (about 12 large scallops)

• 2 tablespoons neutral high-heat oil (avocado, grapeseed, or canola)

• salt and freshly ground black pepper, to taste

• 1 tablespoon all-purpose flour (optional, for light coating)

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 tablespoon chopped fresh basil, parsley, or thyme

• 1 lemon, juiced (plus wedges for serving)

Directions

1. Remove the side muscle from scallops if present. Pat them very dry using paper towels.

2. If using, lightly dust scallops with flour and season both sides with salt and pepper.

3. Heat a skillet over medium-high to high heat. Add oil and wait until it shimmers or just begins to smoke.

4. Place scallops in the skillet without crowding. Sear undisturbed for 2–3 minutes until a deep golden crust forms.

5. Flip scallops and cook for another 1–2 minutes until opaque and just firm to the touch.

6. Lower heat to medium, add butter, garlic, and herbs. Baste scallops with the melted butter for about 30 seconds.

7. Remove scallops from the pan. Stir lemon juice into the butter to form a quick sauce.

8. Spoon sauce over scallops and serve with lemon wedges.

Servings And Timing

• Servings: 3 to 4 (about 3 large scallops per person)

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Total Time: 10 minutes

Variations

• Use lemon butter instead of garlic butter for a lighter flavor

• Add white wine or capers to the pan sauce for richness

• Substitute fresh herbs with dried if necessary

• Try a chili-lime butter for a spicy twist

• Serve over creamy risotto or mashed potatoes

• Make them gluten-free by skipping the flour

• Add a splash of cream for a richer finish

• Use ghee or olive oil in place of butter

• Swap sea scallops with bay scallops for smaller bites

• Pair with grilled vegetables or citrus salad

Storage/Reheating

• Store cooked scallops in an airtight container in the refrigerator for up to 3 days

• Reheat gently in a skillet over low heat or in the microwave in 20-second intervals

• Avoid overheating to maintain tenderness

• You can also enjoy leftovers cold in salads or grain bowls

FAQs

How do I remove the side muscle from scallops?

Just pinch and peel it off—it’s a small, tough strip on the side.

Can I use frozen scallops?

Yes, but thaw completely and pat very dry before cooking.

Why are my scallops not browning?

The pan may not be hot enough or the scallops may be too wet.

Do I need to use flour?

No, it’s optional. It helps with browning but isn’t necessary.

What oil should I use for searing?

Use a high-smoke point oil like avocado, grapeseed, or canola.

Can I make this dish ahead?

You can prep scallops ahead, but they’re best cooked and served fresh.

What does “dry scallops” mean?

Dry scallops are untreated and don’t retain water—they sear better than wet scallops.

What can I serve with scallops?

Great sides include risotto, polenta, pasta, roasted vegetables, or fresh greens.

How do I know when scallops are done?

They turn opaque and feel springy—don’t overcook or they become rubbery.

Can I cook scallops without butter?

Yes, but butter adds flavor. You can use oil or ghee instead.

Conclusion

Perfect pan seared scallops are a fast, flavorful, and impressive dish that’s easy to master. With a crisp, golden crust and tender center, they’re ideal for both special occasions and quick weeknight meals. Pair them with your favorite side dishes and sauces to make a memorable seafood experience every time.