• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Seafood Recipes » Seared Scallops

    Seared Scallops

    Last updated: Sep 13, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    Simply seasoned with salt, pepper, and garlic, then cooked in butter and olive oil, these seared scallops are a delicacy.

    They're ready in just minutes; you can serve them as an appetizer or the main course.

    Seared scallops served on a white plate.

    Seared scallops are incredibly delicious and surprisingly easy to make. I almost always have a bag of frozen scallops in my freezer.

    When I don't feel like making baked scallops, grilled scallops, or bacon-wrapped scallops, it's easy to defrost them overnight, then quickly pan-fry them in butter and olive oil.

    Jump to:
    • Ingredients
    • Variations
    • Seared Scallops Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Scallop Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make seared scallops.

    You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Sea scallops: Make sure you use large sea scallops and not small bay scallops.
    • Seasonings: Kosher salt, black pepper, and garlic powder.
    • Fats for cooking: Unsalted butter and olive oil. Adding oil helps prevent the milk solids in the butter from browning too much.

    Variations

    • An excellent way to vary this recipe is to use a different fat for cooking the scallops. You could use ghee, for example, or bacon grease. I tried bacon grease (leftover from this oven bacon recipe) and loved the flavor it added to the scallops.
    • You can also add seasonings. Not too much, because you want the flavor of the scallops to shine through. But I like adding ¼ teaspoon of dried thyme and just a pinch of cayenne.

    Seared Scallops Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    • Your first step is to rinse the scallops. Then, pat them dry with paper towels. (Photo 1).
    • Sprinkle the scallops with kosher salt, black pepper, and garlic powder. (Photo 2).
    • Combine the butter and olive oil in a large, heavy skillet. Heat them over medium-high heat. A cast-iron skillet works well in this recipe.
    • Add the scallops to the skillet in a single layer. You want them to develop a nice crust, so ensure they don't touch each other. (Photo 3).
    • Cook the scallops until fully cooked and a beautiful brown crust forms on both sides, about 3 minutes per side. (Photo 4).
    • The scallops are done when browned on the outside and opaque on the inside. (Photos 5,6).
    A six-photo collage showing the steps for cooking scallops in a cast-iron skillet.

    Expert Tips

    • If not using a nonstick skillet, you might find that after the initial three minutes, the bottoms of the scallops slightly stick to the skillet. This happens to me when I use a cast-iron skillet. I simply slide a thin spatula (or even a cake server or a cheese slicer, as shown in the video) gently underneath each scallop to release it.
    • Sea scallops are bigger and meatier than bay scallops. I prefer to use them in this recipe because while they still require a short cooking time, you can cook them long enough to form a beautiful, flavorful crust. Bay scallops are tiny and are more suitable for stir-fries, salads, and ceviche.
    Sea scallops and bay scallops on a white plate, in a photo that demonstrates the difference in sizes.

    Recipe FAQs

    What is the best way to cook scallops?

    There's no best way! Seared scallops are wonderful because pan-frying them forms a lovely crust on their outside.

    But baked scallops are lovely, too. The butter-parmesan sauce is phenomenal. And broiled scallops are amazing, especially with the parmesan coating. I love all of these recipes equally and make them often.

    Whatever way you choose to cook them, make sure that the scallops are fully cooked. Their inside should be white and moist.

    What sauce goes with scallops?

    Sweet, succulent, and meaty, I find that scallops need minimal added flavor.

    Simply sprinkle them with salt, pepper, and a little garlic powder, sear them in butter and olive oil to form a crust, and serve. They don't need a sauce to taste good.

    Should I soak scallops in milk before cooking?

    Soaking scallops in milk is a way to tenderize them and remove their slightly fishy odor. I think this is unnecessary.

    As long as they're not overcooked, scallops are wonderfully tender, and cooking them in butter and olive oil removes any fishiness.

    Serving Suggestions

    Sometimes, I serve these scallops as an appetizer. But I usually serve them as an entree. They are so "meaty" and satisfying!

    I like to serve them on a bed of something that would soak up the delicious cooking juices. So, I often serve them on mashed cauliflower, cauliflower rice, zucchini noodles, or Hearts of Palm pasta.

    In addition, I add an easy vegetable side such as microwave asparagus, steamed broccoli, or sauteed spinach.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to three days. Gently reheat them, covered, in the microwave.

    Seared scallops served on a white plate, topped with parsley.

    More Scallop Recipes

    • Baked scallops served in an oval dish.
      Baked Scallops
    • Grilled scallops served with lemon slices.
      Grilled Scallops
    • Bacon-wrapped scallops served on a white plate.
      Bacon-Wrapped Scallops
    • Broiled scallops served on a white plate with parsley.
      Broiled Scallops

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Seared scallops served on a white plate.
    4.98 from 116 votes
    Pin Recipe Share on Facebook Print Recipe

    Seared Scallops

    Simply seasoned with salt, pepper, and garlic, then cooked in butter and olive oil, these seared scallops are a delicacy.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Appetizer
    Cuisine: American
    Servings: 4 servings
    Calories: 155kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 1 pound sea scallops (about 15 scallops)
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil

    Instructions

    • Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper, and garlic powder.
    • Heat the butter and olive oil in a large (14-inch), heavy-bottomed skillet over medium-high heat for about 3 minutes.
    • Add the scallops in a single layer, ensuring they don't touch each other.
    • Sear the scallops for about 3 minutes on each side. You want a nice brown crust on both sides. When fully cooked, the inside should be white and moist. Serve immediately.

    Video

    Notes

    • Sea scallops are bigger and meatier than bay scallops. I prefer to use them in this recipe because while they still require a short cooking time, you can cook them long enough to form a flavorful crust.
    • If not using a nonstick skillet, you might find that after the initial three minutes, the bottoms of the scallops slightly stick to the skillet. This happens to me when I use a cast-iron skillet. I simply slide a thin spatula (or even a cake server or a cheese slicer, as shown in the video) gently underneath each scallop to release it.
    • According to the USDA, scallops should be cooked to an internal temperature of 145°F.
    • You can keep the leftovers in the fridge, in an airtight container, for up to three days. Gently reheat them, covered, in the microwave.

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 0.25recipe | Calories: 155kcal | Carbohydrates: 3g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Sodium: 323mg
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon
    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Seafood Recipes

    • Grilled mahi mahi served on a white plate with lemon slices.
      Grilled Mahi Mahi
    • Sautéed shrimp served on a white plate with a napkin.
      Sautéed Shrimp
    • Lobster salad served in a dark bowl.
      Lobster Salad
    • Blackened salmon served with lemon slices.
      Blackened Salmon

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *
      Each comment is reviewed before being published. We reserve the right to publish, delete, or edit comments.

      Recipe Rating




    1. B. England

      August 30, 2023 at 4:58 pm

      5 stars
      This is such a simple recipe with an amazing result. This is my go-to recipe for scallops. The peppery, garlicky, salty crust is delightful. So good! I cannot recommend this enough.

      Reply
      • Vered DeLeeuw

        August 30, 2023 at 6:37 pm

        Thank you for your comment. I'm so glad you like this recipe!

        Reply

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Fall Recipes

    • Roasted pumpkin on a baking sheet.
      Roasted Pumpkin
    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Keto pumpkin pie topped with a dollop of whipped cream.
      Keto Pumpkin Pie
    • Moroccan chicken served in a white saucepan.
      Moroccan Chicken
    • Pulled chicken served in a white bowl.
      Pulled Chicken
    • Keto pumpkin bread, sliced, served on a white tray.
      Keto Pumpkin Bread
    • Pumpkin curry soup served in a white bowl.
      Pumpkin Curry Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    Popular Recipes

    • Baked chicken breast served on a white plate with a fork.
      How To Bake Chicken Breast
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Microwave bacon served on paper towels.
      Microwave Bacon
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Turkey burger in a bun.
      Turkey Burgers
    • Grilled chicken breast, sliced and served on a white plate.
      Grilled Chicken Breast
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Boneless Pork Roast
    • Baked chicken wings served on a white plate with a dip.
      Baked Chicken Wings

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Accessibility Statement


    Copyright © 2023