Seared Scallops Recipe

Seared Scallops are incredibly easy to make at home and taste better than a restaurant! Learn how to make seared scallops with a few simple tips and tricks to get the best results every time. 10 minutes is all you need!

Seared scallops are a popular restaurant dish and you should learn to make it at home because:

• They’re incredibly delicious with slightly sweet flavor and tender, juicy, and delicate texture.
• Making scallops at home is a whole lot easier than you think.
• To make seared scallops at home will cost less than getting them at a restaurant!
• They cook so quickly!
• You only need a few simple ingredients sea scallops, olive oil, butter, garlic, salt, and pepper.
• Bring more restaurant favorite recipes to your table with lobster risotto, blackened salmon and the BEST surf and turf!

How To Make Seared Scallops (Steps and Tips)

• Step 1: Rinse the scallops off with cold water and gently pat each one dry with a paper towel. (If there are any scallops that have the side muscle attached, simply remove it.)
• Step 2: Season the scallops with a little salt and pepper on both sides.
• Step 3: Preheat a pan over medium-high heat and add olive oil. Let it warm up for a minute or two.
• Step 4: Place the scallops into the pan. Leave room between each one to ensure a good sear.

• Step 5: Don’t touch the scallops until they’re ready to be flipped. Add some butter slices around the skillet and let them melt as the scallops cook. 
• Step 6: Sear the scallops for about 2 minutes. Flip each scallop in the same order they were placed into the pan. Add minced garlic.
• Step 7: Let the scallops sear for about another 2 minutes before removing from the pan.
• Step 8: Spoon some butter over the seared scallops and add an optional squeeze of lemon juice and sprinkle of fresh parsley.

Types Of Scallops and What Does It Mean

• Dry scallops: these scallops have not been soaked in any chemical solution and therefore are slightly darker in color. They will have the best natural taste through, no excess liquid, and cook beautifully. They’re the best scallops for searing because no excess liquid will come out to hinder the sear.
• Wet scallops: These scallops have been soaked in a phosphate solution that whitens them. It makes them absorb more liquid and therefore, weigh more. They do not sear as well and give out a lot of liquid when bake.
• Sea scallops: These are the big scallops and sometimes they are called “jumbo.” These big boys can be as big as 2 inches in diameter and as small as 1 inch. They are perfect for seared scallops or baked scallops.
• Bay scallops: These are smaller scallops that are found in shallow waters. These scallops can be as small as 1/2 inch in diameter and don’t get bigger than 3/4 inch. Because of the small size, they are not suited for searing.
• Diver scallops: These can range in size but are more expensive. Diver scallops are picked by hand. Divers will usually hand-pick the biggest, fully grown scallops and that’s reflected in the price. 

What Does the Number on the Label Mean?

• Many stores and packages will have a number next to the scallops and shrimp, for example 36/40 or 21/25. These numbers indicate the amount of scallops or shrimp you will get in 1 pound.
• You may also see a label that states “U10” or “U15” and all that means is “under.” So there are under 10 scallops in a pound or under 15 scallops in a pound. That is also a size indication. 

Recipe FAQs

More Scallop Recipes to Try

• Scallop Recipe with Cream Sauce
• Bacon Wrapped Scallops
• Baked Scallops
• Scallop Scampi Recipe
• Creamy Spinach and Peas Seafood Pasta

Originally published on Will Cook For Smiles in July 2020.