How To Pan Sear Scallops (Golden Crust Every TIme!) - Well Seasoned Studio (2024)

Pan Seared Scallops are hands down my favorite protein to cook and eat! Quick enough to prep on busy weeknights, but also totally perfect for special occasions. You just can’t beat that golden brown sear!

Here’s they we love them so much:

• Scallops cook quickly! 1 minute per side for average size scallops (about 1 – 1½ inches in diameter) or 2 minutes per side for the extra large scallops!
• They have an innately sweet flavor and smell like the ocean (fresh is best!).
• Seared scallops have both a delicate texture in the center, but a crusty, golden brown exterior that can’t be beat.

But First, What Are Scallops?

Scallops are a type of mollusk, or shellfish, in the same bivalve family as mussels, clams, and oysters. What you’re eating when you cook scallops is the muscle between the two shells (whose shape is scalloped, by the way! thus the name!). The scallop is the white, meaty part of the animal (referred to as the adductor muscle), and it is what causes the shell to open and close.

When cleaning fresh scallops, remove the tiny side musclesfrom the side. It will feel a bit tougher than the rest of the scallop, but is very easy to remove. Simply pull the tissue away from the scallop with your fingers. Thisarticlehelps explain!

What You Need to Make the Best Scallops

The truth is you need very little. Fresh, high quality dry packed sea scallops, Kosher salt, a few paper towels, and a neutral oil, such as grapeseed, canola, or vegetable oil. You can absolutely add freshly cracked black pepper too!

Adding butter to a hot pan after flipping the scallops is a great addition and the basis of many wonderful sauces, but for now we’re just covering how to sear scallops.

As far as equipment, you’ll want either a fish spatula or tongs to easily flip the scallops.

What’s The Best Pan For Searing Scallops?

If you want to make pan seared scallops that have a crispy, golden crust every single time, you need the right pan. You have a few options!

• Stainless steel and cast iron are generally the way to go. Particularly with scallops, stainless steel, which responds to changes in heat better than cast iron, can help monitor and regulate fluctuations in temperature, which is important when you want a perfect sear.
• Can I use a nonstick skillet? While you can certainly use nonstick, you are much less likely to get a deep sear.

How to Cook Scallops (Yes, You Can!)

What type of oil should you use to cook scallops?

A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

How Long to Cook Scallops

The last thing you want is to overcook scallops!

• Make sure the pan is really hot. Let it heat for a couple minutes over high heat, then add enough neutral oil to coat the bottom of the pan lightly. If you’re using a 12-inch skillet, you’ll need about 3-4 Tablespoons oil. If you’re cooking for one or two and using an 8-inch skillet, you may only need 2-3 Tablespoons.
• Add scallops that have dried on a paper towel and been seasoned generously with Kosher salt to the pan, then cook for 1-2 minutes undisturbed. If you’re lucky enough to get large sea scallops (we’re talking 2″ in diameter!), sear for 2-3 minutes undisturbed, until there is a golden brown crust and scallops turn opaque.

The quick rule: the scallops should pull away easily from the pan. That’s how you know they’re ready to flip!

Next, add butter and fresh herbs (thyme, rosemary, tarragon, etc.), if using. Cook for 1-2 minutes more (again, based on size!). You’re better off cooking them for longer on the first side, and then just quickly on the second to make sure you get that sear!

Want to make a quick pan sauce for the seared scallops?

What to Serve with Pan Seared Scallops

Seared scallops are like an adult version of candy; they’re sweet, succulent, and extremely luxurious. Pan seared scallops are wonderful with salty flavors that contrast, for instance served over warmed lentil salad with bacon. And they are an obvious pairing with pastas or orzo with lemon and fresh herbs.

Love surf and turf? Steak and scallops is a classic combo!

As far as side dishes, we recommend serving seared scallops over creamy mashed potatoes or polenta with simple roasted or grilled vegetables: asparagus, broccoli, cauliflower, grilled summer squash. Nothing that will overwhelm the delicate flavor of the scallops.

More Scallop Recipes To Try!

• Broiled Scallops With Garlic Butter Sauce
• Scallop Crudo
• Lemon Garlic Pasta with Shrimp and Scallops
• Scallop Coconut Curry with basil and mint

If you make our Pan Seared Scallops recipe, please let us know by leaving a review and review below!

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