Perfect Pan Seared Scallop Recipe

5 from 1 vote

Want a sexy dinner for Valentine's Day, anniversary or a romantic night? This Perfect Pan Seared Scallop Recipe is the ticket. It is super easy and fast to make, too. No slaving needed to make this appetizer or meal.

Prep Time15

Cook Time6

Total Time21

Course: Appetizer

Cuisine: American

Keyword: appetizers, Scallops, seafood, Valentine's Day

Servings: servings

Calories: 539kcal

Author: Tara Noland

Equipment

Ingredients

Scallops

2 tablespoons olive oil divided
1 pound large scallops side muscle removed, patted extra dry with paper towels *see note
½ teaspoon kosher salt
¼ teaspoon coarse pepper
2 tablespoons unsalted butter cut into 4 pieces per tablespoon, divided

Sauce

3 tablespoons unsalted butter
2 small cloves garlic minced
1 tablespoon fresh lemon juice
1 ½ tablespoons fresh parsley plus more for garnish
Lemon slices for garnish

Instructions

Remove scallops from the fridge and line on a paper-towel-lined tray. Blot the scallops dry so there’s no moisture anymore. Let them sit out of the fridge for 15 minutes. This will help ensure the scallops cook more evenly.
Heat a medium skillet over medium-high heat and add 1 tablespoon of the olive oil. Let it heat until the oil is hot and rippling.
Right before adding the scallops to the pan, season them with salt and pepper. Add half of the scallops.
Once your scallops are in the pan, do not touch them at all for 2 minutes. Check one scallop by gently lifting with a spatula or spoon. If it is a deep golden-brown color, flip the scallops. If they are still just lightly seared, let them continue cooking for another 30-60 seconds and check again.
Once the scallops are flipped, quickly add 4 pieces of butter from 1 tablespoon around the pan and let melt. Baste the scallops with the butter/olive oil in the pan while they cook an additional 2-3 minutes until the second side is seared. The scallops are done when they are totally opaque.
Remove the scallops to a plate and remove the oil and butter from the pan. The oil and butter in the pan will make your second batch of scallops darker and potentially burn if you do not remove the oil and butter from the pan.
Cook the second batch of scallops the same way as the first half by first adding the oil to the pan and letting it get hot. Continue the process and remove the second batch to a plate as well.
Make the sauce by adding the butter and garlic to the pan. Cook the garlic for about 30 seconds and then remove the pan from the heat and add the lemon juice and parsley. Give it a quick stir, and add the scallops back into the pan (still off the heat). Baste the scallops with the sauce and serve hot. Garnish with more parsley and lemon slices, if desired. Serve with a nice baguette or crusty bread to soak up some of the sauce with.

Notes

See the post for more information, photos and tips.

Nutrition