How to Cook Scallops: Perfect Pan-Seared Scallops
Large dry-packed sea scallops seared until deep golden and opaque, with a light lemon-garlic butter finish.
Ingredients
- 1 1/2 lb large dry-packed sea scallops approximately 16–20; side muscles removed
- 1 1/2 tbsp neutral high-heat oil divided between batches
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 tbsp unsalted butter
- 2 garlic cloves finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest finely grated
- 2 tbsp fresh parsley chopped
- lemon wedges optional serving
Instructions
- Thaw seafood safely if frozen, remove side muscles and pat scallops completely dry. Season lightly with salt and pepper.
- Add half the oil to a wide heavy skillet over medium-high until shimmering, not aggressively smoking.
- Add about half the scallops flat-side down with space between them; cook without moving for 2–3 minutes until the underside is deeply golden.
- Flip once and cook roughly 1–2 minutes more or as needed until the centers are opaque and firm. Transfer to a warm clean plate.
- Add remaining oil and repeat the sear with the rest of the scallops, adjusting the heat if the pan becomes too hot.
- Lower or turn off the heat, warm butter with garlic briefly until fragrant, then stir in lemon juice and zest. Spoon a little sauce around scallops, finish with parsley and serve immediately.
Notes
Use large, dry-packed sea scallops. Remove any firm side muscles; dry both flat sides thoroughly. Timing depends on size and may extend if cooking in several batches. Scallops should be opaque and firm when fully cooked. Contains shellfish and dairy; refrigerate leftovers promptly and reheat safely.