Irresistibly Delicious Seared Sea Scallops: A Simple Guide

1. Buy the Right Kind of Scallops
2. How to cook Scallops Like a Pro
3. Perfect Sides to Serve with Seared Scallops
4. Tips for Perfectly Searing Scallops
5. Where to buy scallops
6. Common Questions
7. Give These Seared Scallops a Go

Seared sea scallops. Ever bought them, had big hopes, then… ended up with rubbery disappointment? Oh, I’ve so been there. Maybe you’re nervous about making seafood at home. Or you’re just hoping to amaze someone (date night or – let’s be real – impress your family). Either way, I’m here to walk you through how to absolutely nail seared sea scallops every single time. Try them with bright flavors like this fresh cod recipe or discover another way to cook seafood with our perfect battered fish at home.

Buy the Right Kind of Scallops

Alright, let’s not sugarcoat it – picking out scallops is kinda stressful if you’re new to it. There are wet scallops and dry scallops. Go for dry scallops if you can find them. Wet ones have been soaked in a solution (no thank you) and they just don’t sear up the same. Usually, the person at the seafood counter will label them, so don’t overthink it. Just ask.

Look for sea scallops, not bay scallops. Sea ones are bigger – more satisfying, way easier to sear properly. They should smell fresh, sorta sweet, never funky. If they smell like low tide after a storm… yeah, skip those. Toss them in your cart, keep them cold, and let’s move on.

“I was always scared to cook scallops at home. These tips honestly changed my game – now they come out like a five-star restaurant!” – Sam J., reader

How to cook Scallops Like a Pro

Honestly, the act of cooking scallops is faster than waiting for your toast. Here’s what I do: get your pan crazy hot, almost to the edge of smoking. Use a big skillet—cast iron or stainless steel works. Dry off your scallops well (paper towel, both sides, please).

Sprinkle just a touch of salt and maybe pepper (I like a squeeze of lemon later). Add a splash of oil, swirl, then – and here’s the fun part – gently lay in your scallops, spaced out so they don’t steam. Don’t touch! About 90 seconds. Flip once, finish for another minute. Done. You want this golden brown crust that’s the whole magic of seared sea scallops.

Don’t crowd the pan. Don’t fuss with ‘em. They practically tell you when they’re ready. That sweet, crusty sear? It means you nailed it. Serve with a pat of butter while they rest.

Perfect Sides to Serve with Seared Scallops

Sometimes folks overthink what to pair with seared sea scallops, but honestly, it’s simple. The right sides make them a full-fledged meal (not just the star of the show). My personal favorites:

1. Creamy risotto (yes, from a box is fine if you’re rushing)
2. Quick lemony green beans tossed with a hint of garlic
3. Fresh salad with crunchy cucumbers and a punchy vinaigrette
4. A crusty baguette to soak up any buttery pan juices

I swear, the crispy-outside, tender-middle sea scallops with these sides and you’ll feel like you just dined oceanfront even if you’re in a landlocked kitchen. Try these combos and thank me later.

Tips for Perfectly Searing Scallops

Whew, okay. If you’ve gotten here, let’s talk about what always works for me. Dry scallops matter more than you think. Moisture is the enemy of a good sear. Trust me, I learned this the messy way.

Bring scallops close to room temp (not frozen ice balls) before searing. Oil the pan, not the scallops. High heat is crucial, but don’t burn the oil or smoke out your kitchen (laughing at myself for nearly setting off my smoke alarm last month). Resist turning them too soon, just peek underneath to check for that caramel-y color.

If you want to toss in a bit of garlic butter right as you finish, oh man, that’s next-level. Don’t forget a tiny squeeze of lemon juice, or maybe a fan of herbs if you’re feeling fancy. Let ‘em speak for themselves, flavor-wise.

Where to buy scallops

So, you’re ready to go scallop shopping. Local fish markets are your best bet – they tend to have the freshest picks. But hey, not everyone lives close to the coast. No shame in hitting up a reputable grocery store with a good seafood counter. Pro tip: ask if you can smell one. You’d be surprised what you’ll learn.

Frozen scallops can work, just make sure they’re dry-packed. Let them thaw in your fridge overnight, not with a quick zap in the microwave (been there, regretted that). Sometimes you’ll even find great deals online, but look for good reviews, and only buy from stores you trust. Never settle for sketchy seafood. You (and your dinner) deserve better.

Common Questions

Do I need to remove a side muscle from scallops?

Yes, if you spot it. Little tough bit on the side? Just pinch it off, super easy.

Why are my scallops tough?

You probably overcooked them, or started with wet scallops. Stick to high heat and a quick sear.

Can I make seared sea scallops ahead of time?

Nah, they’re best fresh, skimpy leftovers kinda suffer. If you do save some, eat cold, maybe over salad.

What if my pan isn’t super hot?

You’ll steam instead of sear. Wait until it’s hot enough – patience pays off.

How do I know my scallops are done?

They turn opaque and a little bouncy when pressed, not too firm.

Give These Seared Scallops a Go

There you go. Everything you need for seared sea scallops that come out looking like you stole them from a five-star chef. Grab the right scallops. Sear with confidence. Pair them with simple sides you love. Want a little more backup? Check out this Best Seared Scallops Recipe – Tastes Better From Scratch for more step-by-step photos, or the Perfect Seared Scallops Recipe for extra flavor ideas. Get brave, try these tips, and let your kitchen smell like seaside vacation for a night. You’ve absolutely got this, I promise.

Seared Sea Scallops

Learn how to make perfectly seared sea scallops with a golden crust and tender center, paired with simple sides for a delicious meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Main Course, Seafood

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 pieces Sea scallops Choose dry scallops for the best sear.
• 1 tablespoon Olive oil For frying scallops.
• 1 pinch Salt To taste.
• 1 pinch Pepper To taste.
• 1 pat Butter To add richness while resting.

Suggested Sides

• 1 cup Creamy risotto Store-bought is fine if in a hurry.
• 2 cups Lemony green beans Tossed with a hint of garlic.
• 2 cups Fresh salad With crunchy cucumbers and vinaigrette.
• 1 loaf Crusty baguette Perfect for soaking up butter.

Method

 

Preparation

1. Get a large skillet (cast iron or stainless steel) and heat it on high until almost smoking.
2. Pat dry the scallops on both sides using a paper towel.
3. Sprinkle salt and pepper over the scallops lightly.

Cooking

1. Add a splash of olive oil to the hot pan and swirl it around.
2. Carefully place the scallops in the pan, ensuring they are spaced apart.
3. Do not touch them for about 90 seconds until they form a golden crust.
4. Flip the scallops gently and cook for another minute.
5. Once cooked, remove from heat and add a pat of butter to melt on top.

Notes

Always use dry scallops for best results. Timing is crucial; ensure your pan is hot enough to sear, not steam. Squeeze lemon juice over the scallops for added flavor before serving.