How to Make Pan Seared Scallops


This professionally tested recipe will yield pan seared scallops with a perfectly golden brown crust every time. If you have a special occasion, these garlic butter scallops with lemon fit the bill perfectly! They are golden brown and crisp on the outside and tender and sweet on the inside- just like a fine dining restaurant!

Recipe Snapshot


10 minutes





Heat the oil in the skillet over high heat. When you see the smoke just starting to let off whisps of vapor you’ll know that the pan is ready.


Meanwhile, while the skillet heats pat the scallops dry again with a paper towel and sprinkle all over with salt and pepper.


Carefully lay the scallops, one by one, flat-side-down, into the hot oil leaving space around each one. Do not overcrowd the pan. Sear undisturbed until the bottom is golden brown and the scallops are starting to turn opaque along the edges of the bottom.


Carefully flip over the scallops onto the second side using a thin slotted spatula. Let them cook on the second side until the scallops are just barely opaque, up the sides and the bottoms are browned.


Transfer the scallops to a plate and cover them with aluminum foil. Then add the butter to the hot skillet and let it melt. Immediately add in the garlic, stirring constantly. Pour the garlic butter over the scallops and serve with parsley and lemon wedges.


More Recipes to Try

Shrimp in Garlic Sauce

Pan Fried Fish