Aside from shrimp and fish, scallops are one of our favorite seafood. However, I’ve made the mistake of overcooking them, and what a disaster! We ate them, but you should have seen the look my boys gave me. However, it’s super simple once you get the hang of it. And now my family actually requests pan-seared scallops on special occasions.

Make sure your scallops are completely dry. Any excess liquid interferes with the searing process. You can use paper towels to dry them. And then season them once they are dry. Heat your pan good and hot. And don’t overcrowd it with scallops so the temperature doesn’t drop too quickly. Always work in batches.  Patience; don’t be tempted to flip the scallops immediately. Moving them around prevents the forming of that nice brown crust. Let the hot pan do its job, my friend!  Drizzle them with garlic butter and serve them immediately. Scallops are best enjoyed straight from the pan.

Recipe Ingredients

How to Make Pan-Seared Scallops

Prep Scallops

Rinse the scallops with cold water. Pat dry with paper towels. Dry – 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 them sit while you prepare the rest of the ingredients. (Photos 1-2) Season – Sprinkle the scallops with salt and pepper. Then season with salt-free Creole or Cajun seasoning (optional, but I love spicy). (Photos 3) Heat the Pan – Add oil to cast iron or skillet, then heat to medium to high heat until it reaches the smoking point. Sear – Once the cast iron pan is hot, add the scallops around the edge, leaving space between them, and sear on each side, for 2-3 minutes, until firm, almost firm to touch, and golden brown. (The second side will take less time.) (Photos 4-5) Transfer – Remove the 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.

Garlic Butter Sauce

Saute – Add butter to the skillet, followed by garlic, and sauté 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 1-2 minutes. (Photo 6) Season – Add lemon zest, lemon juice, remaining butter, salt, and pepper flakes. Adjust seasonings if desired. (Photo 7) Serve – Return the scallops to the pan, along with any liquid from the scallops. Stir to coat with the sauce and sprinkle with parsley. Remove immediately from the heat and serve in the pan. (Photo 8)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Scallops are best cooked right before serving because that’s when they have the perfect moist, tender texture. However, you can make the sauce three days ahead. Then reheat it and add it to the scallops when ready to serve.

Serving and Storage Instructions

Refrigerate or freeze leftover scallops in a sealable storage bag and squeeze all the air out that you can. They’ll last for 3 days in the fridge or 3 months in the freezer.  Thaw frozen scallops and reheat in a skillet with neutral-flavored oil over medium-low heat.

What to Serve With Pan-Seared Scallops

This elegant recipe pairs well with potatoes au gratin or jasmine rice, balsamic baked Brussels sprouts, and a tossed salad. 

More Mouthwatering Seafood Recipes to Try

Conclusion

Easy as pie, garlic butter pan-seared scallops are 100% fabulicious and fancy. So do you love scallops? Pin the recipe so you don’t lose it.😉 This blog post was originally published in April 2018 and has been updated with additional tips and new photos.

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