Seared Scallops
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Seared Scallops

A simple recipe for pan seared scallops. Simply seasoned with salt, pepper and garlic, then seared in butter and olive oil, these seared scallops are a delicacy.
Course Appetizer
Cuisine American
Keyword scallops
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 155kcal
Author Vered DeLeeuw


  • 1 lb. wild caught sea scallops (about 15 scallops)
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil


  • Rinse the scallops and pat dry with paper towels. Sprinkle 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, about 3 minutes.
  • Add the scallops, making sure they don't touch each other.
  • Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F. When fully cooked, the inside should be white and moist. Serve immediately.


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.


Calories: 155kcal | Carbohydrates: 3g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Sodium: 323mg