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    Home » Seafood Recipes » Seared Scallops

    Seared Scallops

    Last updated: Feb 21, 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 Card

    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, and you can serve them as an appetizer or as the main course.

    Seared scallops served on a white plate.

    Some types of meat and seafood are innately delicious. The only real requirement from the cook is not to ruin them by overcooking. This is true for baked salmon, lamb chops, and definitely scallops.

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

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

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty scallop 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. If using fine salt, you might want to reduce the amount you use.
    • Fats for cooking: Unsalted butter and olive oil. Both have great flavor, and the addition of oil helps to prevent the milk solids in the butter from browning too much.
    The ingredients needed to make seared scallops.

    Instructions

    It's very easy to sear scallops! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Your first step is to rinse the scallops. Then pat them dry with paper towels.
    • Now, sprinkle the scallops with kosher salt, black pepper, and garlic powder.
    • Next, combine the butter and the olive oil in a large, heavy skillet, and 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 make sure they don't touch each other.
    • Cook the scallops until fully cooked and a beautiful brown crust forms on both sides, about 3 minutes per side.
    A six-photo collage showing the steps for cooking scallops in a cast-iron skillet.

    Expert tip

    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 nice flavorful crust.

    Frequently asked questions

    What is the best way to cook scallops?

    I don't know that there is one, really! Seared scallops are wonderful because pan-frying them forms a lovely crust on their outside.

    But baked scallops are wonderful 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 actually find that scallops need very little added flavor.

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

    Should I soak scallops in milk before cooking?

    Soaking them in milk is a way to tenderize them and remove their slightly fishy odor. I don't find it necessary.

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

    Variations

    One way to vary this recipe is to use a different fat for cooking the scallops. You could use ghee, for example, or bacon grease.

    You can also add seasonings. Good candidates include dried thyme and just a pinch of cayenne.

    Serving suggestions

    I like to serve these scallops on a bed of mashed cauliflower, to soak up the yummy cooking juices.

    They are also good with microwave asparagus. Sometimes I serve them as an appetizer. But I often serve them as an entree. They are so "meaty" and satisfying!

    Storing leftovers

    Leftovers keep for up to 3 days in the fridge, in an airtight container, although they're not as good as freshly cooked. Gently reheat them, covered, in a 50% power microwave.

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

    Related recipes

    • Baked Scallops.
      Buttery Baked Scallops
    • Broiled scallops.
      Broiled Scallops
    • Seafood Mix
      Seafood Mix Recipe
    • Baked Shrimp

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Seared scallops.
    4.98 from 111 votes
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    Perfect Seared Scallops

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

    • 1 lb. sea scallops (about 15 scallops)
    • ½ teaspoon Diamond Crystal kosher 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, making sure 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.

    WATCH THE 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 nice flavorful crust.
    If not using a nonstick skillet, you might find that after the initial three minutes, the bottom of the scallops slightly sticks 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.
    The USDA says that fish and shellfish should be cooked to an internal temperature of 145°F.

    ADD YOUR OWN NOTES

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    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.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 155kcal | Carbohydrates: 3g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Sodium: 323mg
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    More Keto Seafood Recipes

    • Bacon-Wrapped Scallops
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      Lobster Salad
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    • Baked salmon.
      Baked 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.

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    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.


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