Easy Seared Scallops Recipe

Simply seasoned with salt, pepper, and garlic, then cooked in butter and olive oil, these 20-minute seared scallops are a delicacy.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 155kcal

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

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.

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. Once completely cooled, you can also freeze the leftovers in a freezer-safe container for up tp three months. Thaw them overnight in the fridge.