This pan seared scallop recipe is cooked with both butter and oil. Pan seared scallops are easy and delicious.
Master this simple scallop dish and friends and family will cheer and call you the best chef ever.
Forget over complicated scallop recipes and stick with this perfect, fast, and easy seared scallop recipe.
Serve buttery seared scallops with a lemon wedge and salt to taste. This scallop recipe is delicious with pasta, salad, or grains.
Why Cook Scallops For A Dinner Party?
Seared scallops are perfect for a small dinner party, because the scallops are easy and simple to prepare ahead of time.
This pan seared scallops with lemon and butter really elevates the dinner game. People will love you and your scallop cooking skills!
Raw scallops can also be stored in the refrigerator until it's time to cook. Bring the raw scallops out of the refrigerator around 10 minutes before searing.
Lastly, seared scallops cook fast. Dinner is done in ~ 5 minutes.
Wet Vs. Dry Scallops
Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives. They are generally labeled dry or wet.
Ask the seafood department if you are unsure and they will point you in the right direction.
How To Prepare Easy Pan Seared Scallops
Rinse the scallops to get rid of sand and dirt. Don't skip this step.
Remove the side muscle of the scallop. They pull off easily and sometimes it's already done for you.
The side muscles of scallops are tough and rubbery when cooked (see picture and/or video). I cook and eat them anyway but don't serve them to guests.
Dry scallops completely with a paper towel and salt and pepper. Drying the scallops will ensure a crispy sear. This is a "must do" step.
How To Cook Pan Seared Butter Scallops
The secret to searing scallops is to use a Non stick pan to sear scallops. This is just my opinion for most home cooks.
They are better / easier for pan frying delicate scallops / fish / seafoods. They also don't need a ton of oil or butter to get that nice crispy sear on the scallops.
Bring the pan to medium high heat and add both olive oil and butter.
The oil tempers the butter as butter burns easy due to its low smoking point. Butter and olive oil are also very flavorful fats, so it's best to use both to saute scallops.
Pan sear the scallops on one side for ~ 2 minutes or until golden brown. Flip and pan fry for an additional 1 ½ - 2 minutes or until golden brown.
Don't overcrowd the pan while cooking scallops. If the pan is crowded, the scallops will steam and not sear.
Troubleshooting Searing Scallops
Start with a hot pan but moderate the heat when cooking scallops.
This mean - turn down the heat if the oil or fat is popping or burning. If your scallops are browning too fast, remove from heat and add olive oil.
If scallops are not browning, turn up the heat and add a little butter.
Buttery Pan Seared Scallops Recipe FAQS
Yup - Scallops are notorious for being sandy and gritty. Rinse them well under cold water and dry completely with a paper towel before searing.
Generally, scallops need to cook ~4 minutes total. Pan sear them uncovered on the first side for ~ 2 to 2 ½ minutes or until browned. Flip and sear the second time for ~ 1 ½ - 2 minutes or until browned.
The inside should be gently cooked through, slightly pink (because that is their natural color), tender, and not rubbery.
Pink scallops are females in heat. Ok. haha. That's not how you say it. The pink female scallops are pink when they are spawning (producing eggs). All the natural raw colors of fresh scallops are edible!
Serving Suggestion
Serve this light and easy seared Scallop recipe with a complementary simple side like a salad, pickled beets, or maybe some Fava beans or an Orzo pasta salad.
You May Also Like
If you like seared buttery Scallops, check out these seafood recipes that all have a definite "wow" factor:
Things In My Kitchen:
- 12″ Nonstick Pan – Nonstick’s and easier pan to warm up cooked noodles. This one is PFOA free and has a lid.
- Tongs – One of my favorite kitchen tools. Two of them in different sizes.
As an Amazon Associate I earn from qualifying purchases.
Easy Seared Scallops with Butter and Oil
EatSimpleFood.com
This scallop recipe is so easy and delicious. Once you master this buttery scallop dish, it is perfect for a small dinner party because the scallops cook so fast and are a crowd stunner.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 lb large scallops, side muscle removed
- 1 ½ Tbsp unsalted butter
- 1 ½ Tbsp olive oil
- salt
- black pepper
- lemon wedges - as garnish
Instructions
- Rinse scallops in cold water to remove any unseen sand.
- Gently pull of the side muscle if it's there - it's easy - don't be intimidated! See raw scallop picture - there is one scallop in the bottom right with the muscle still attached and the others pulled off to the right on the plate.
- Dry scallops with a paper towel and lightly salt and pepper. Drying is important - it will help you get a better sear.
- Bring a large nonstick pan to medium high heat and add the butter and olive oil. Add scallops in single layer - don't overcrowd the pan.
- Cook scallops uncovered ~ 2 minutes on the first side or until golden brown. Moderate the heat and turn it down if oil/butter is popping everywhere.
- Flip and cook 1 ½ - 2 minutes on the second side or until golden brown.
- Add salt to taste and garnish with a squeeze of lemon. Enjoy! Beckie
Notes
- Olive oil tempers the butter as butter burns easy. If your scallops are browning to fast, remove from heat and add olive oil. If they are not browning, turn up the heat and add butter.
- Buy "dry" scallops. There are no chemicals, additional water weight, or other preservation additives.
- The side muscles are tough and rubbery when cooked. I cook and eat them anyway but don't serve them to guests 🙂
Leave a Comment