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Home / Courses / Appetizers

Pan Seared Scallops

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Published:3/31/2021Updated:3/31/2021

Pan Seared Scallops – simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. So easy, delectable and juicy!

Aside from shrimp and fish, scallops is also one of our favorite seafood to eat. But they’re kind of tricky to cook, though. For all we know, cooking scallops could also have you end up washing your money down the drain. If you overcook them even just for few minutes, you’ll end up with rubbery or chalkboard scallops. Yikes!

But once you get the hang of cooking it, you’ll be wanting it on a weekly rotation, especially that there are already prepped scallops packed at any grocery store.

Of course, nothing beats those large day boat scallops which are harvested on a boat that returned to the shore the same day the scallops were caught.

How to Cook Scallops?

Perfect pan-seared scallops takes only minutes to cook, however, you need to learn the very basics of how to cook scallops so you’ll achieve that perfect golden brown crust.

First off, you need to make sure that your scallops are completely dry. Any excess liquid will interfere the searing process. Instead of a tender, brown-crusted scallop, you’ll have tough and pale ones.

What I do to take remove any excess liquid is to line a a large plate with paper towels, place the scallops on it and top it with more towels and let it sit while you prepare the rest of the ingredients. Once they’re dry, you can start seasoning them.

 

Second, check the heat of your pan. Cooking scallops requires a smoking hot pan. Moreover, do not overcrowd the pan with scallops as this will drop the heat level of the pan. Always work in batches. And this one is important: DO NOT be tempted to turn over the scallops immediately. Moving them around prevents the forming of that nice brown crust. Let the hot pan do its job, friends!

And lastly, serve it right away. Scallops are best enjoyed straight from the pan. It gets rubbery if you wait too long to serve it.

Pan-seared scallops are best served along with roasted brussel sprouts or with your preferred roasted or steamed veggies. Enjoy!

 

Tips and Notes:

  1. Use a non-stick pan or cast iron for this recipe.
  2. If you’re using frozen scallops, make sure to thaw them overnight in the fridge on a rack (with space between them) with a pan underneath to catch all the drippings. 
  3. You may omit the creole seasoning if it’s too spicy for your taste.
  4. Do not overcrowd the pan. Cook them by batches.
  5. Let the scallops brown first before moving them around.

 

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Pan Seared Scallops
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Pan Seared Scallop

Pan Seared Scallops – simple and beautifully seared scallops served with a flavorful brown butter and lemon pan sauce. So easy, delectable and juicy!
4.8 from 5 votes
American
Servings 3 - 4 people

Ingredients

  • 1 -1 1/2 pounds large sea scallops , tendons removed
  • Creole seasoning
  • Salt and Pepper to taste
  • 1 tablespoon vegetable oil
  • ¼ cup dry white wine
  • 3 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • ¼ teaspoon zest (optional)
  • Juice from 1/2 Lemon (about 1 tablespoons)
  • Red pepper flakes (optional)
  • 2 tablespoons chopped parsley
US Customary - Metric

Instructions

  • Rinse the scallops with cold water. Pat dry with paper towels.
  • Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear.  Let it sit while you prepare the rest of the ingredients.
  • Salt and pepper (you may omit if creole seasoning is too spicy) scallops, then season with salt free creole/cajun seasoning. Add oil to cast iron or skillet, then heat on medium to high heat until it starts to reach the smoking point.
  • Once cast iron is hot, add scallops, leaving space between them, sear on each side , about 2-3 minutes, until firm almost firm to touch and golden brown.
  • In order to get a good sear, do not turn scallops around. Remove pan from the, heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before proceeding with the sauce.
  • Add butter to the skillet , followed by, garlic, saute for about one minute or less, add white wine, stir and scrape up any brown bits from the side of the pan. simmer until reduced by about half, another 1 to 2 minute.
  • Add lemon zest, lemon juice, remaining butter, salt and pepper flakes, if desired, adjust seasonings .
  • Return scallops back to the pan,along with any liquid from the scallops. Sir to coat , add parsley. Remove immediately from the heat and serve with the pan.

Nutrition Information:

Calories: 266kcal (13%)| Carbohydrates: 6g (2%)| Protein: 18g (36%)| Fat: 16g (25%)| Saturated Fat: 11g (69%)| Cholesterol: 66mg (22%)| Sodium: 597mg (26%)| Potassium: 350mg (10%)| Vitamin A: 575IU (12%)| Vitamin C: 4.5mg (5%)| Calcium: 22mg (2%)| Iron: 0.7mg (4%)
Author: Immaculate Bites
Course: Main
Cuisine: American
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Nutrition Facts
Pan Seared Scallop
Amount Per Serving
Calories 266 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g69%
Cholesterol 66mg22%
Sodium 597mg26%
Potassium 350mg10%
Carbohydrates 6g2%
Protein 18g36%
Vitamin A 575IU12%
Vitamin C 4.5mg5%
Calcium 22mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Pan Sear Scallops

 

Pan Seared Scallop.1Rinse the scallops with cold water. Pat dry with paper towels. Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it sit while you prepare the rest of the ingredients.

Pan Seared Scallop.2Salt and pepper (you may omit pepper if creole seasoning is too spicy) scallops , then season with salt free creole/cajun seasoning. Add oil to cast iron skillet, then heat on medium to high heat until it just starts to reach the smoking point. Once cast iron is hot, add scallops, leaving space between them, sear on each side , about 2-3 minutes, until firm almost firm to touch and golden brown.

Pan Seared Scallop.3In order to get a good sear, do not turn scallops around. Remove pan from the, heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before proceeding with the sauce. Add butter to the skillet , followed by, garlic, saute for about one minute or less, add white wine, stir and scrape up any brown bits from the side of the pan. simmer until reduced by about half, another 1 to 2 minute.

Pan Seared Scallop.4Add lemon zest, lemon juice, remaining butter, salt and pepper flakes, if desired, adjust seasonings. Return scallops back to the pan, along with any liquid from the scallops. Sir to coat , add parsley. Remove immediately from the heat and serve with the pan.

Pan Seared Scallops
Pan Seared Scallops
Pan Seared Scallops

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Comments & Reviews
  1. Okie Call says

    Posted on 5/28 at 5:32PM

    We tried your recipe for scallops tonight for dinner, and it was just excellent. Thank you so much for sharing it.
    Sincerely,

    Harold & Okie Call
    Idaho Falls, ID

    Reply
    • imma africanbites says

      Posted on 5/30 at 1:30AM

      You’re welcome. Thank you for trying it out Harold and Okie. Good to know it turned out well for you. 🙂

      Reply
  2. Karyn says

    Posted on 4/20 at 2:12PM

    Easy and DELICIOUS!! I am pleasantly surprised!

    I didn’t have white wine (I’m allergic, so I don’t keep it at home), so I used chicken stock. Absolutely divine!

    Reply
    • imma africanbites says

      Posted on 4/21 at 1:44PM

      Awesome! Thanks for trying it out, Karyn. Happy Easter!

      Reply
  3. Baron987 says

    Posted on 1/25 at 1:36PM

    Scallops are very good – IF you are going to “Pan-Sear” scallops, ONLY buy “DRY” Scallops. DRY Scallops are scallops that have NOT been treated with STP (Sodium Tripolyphosphate) STP makes the scallop retain moisture and as much as you leave them on paper towels, they still have a problem with taste and browning – Good Luck

    Reply
  4. Christine Connell says

    Posted on 1/23 at 4:20PM

    This was delicious! Thank you

    Reply
  5. Erin says

    Posted on 12/17 at 7:39PM

    Going to make this for one of the protein dishes for Christmas, I was sold at Creole seasoning, thank you!

    Reply
    • ImmaculateBites says

      Posted on 12/18 at 5:16AM

      Creole Seasoning takes it up a notch. Happy Holidays !!!!

      Reply
  6. Jody says

    Posted on 4/16 at 6:31PM

    What brand or kind of white wine would you recommend? I would love to make this, I am a big sea food lover

    Reply
    • ImmaculateBites says

      Posted on 4/17 at 3:52AM

      To be honest, any white wine would work but for this recipe, a lot of people like to use a dry wine. I used Sauvignon Blanc.

      Reply

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