Pan Seared Scallops
These Pan Seared Scallops are easy to make and delicious. Seared to perfection, these scallops are topped with an easy white wine lemon butter sauce for the ultimate flavor combination. Plus, you only need one pan so clean up is a breeze.
Pan searing scallops can be intimidating. However, if you follow these easy steps, you’ll have perfectly tender scallops with a crispy edge every single time.
Why You’ll Love This Recipe
Easy to make. Pan seared scallops are actually very easy to make. Once you get the hang of it, you’ll love how simple yet impressive this recipe is.
Flavorful. You only need a few simple ingredients to make a gourmet and flavorful appetizer or meal.
Recipe Ingredients
- Scallops: This recipe calls for medium to large sized sea scallops. Bay scallops tend to be too small for this recipe.
- Fats: You’ll need both avocado oil and butter for this recipe.
- Seasoning: Season the scallops with a pinch of kosher salt. Do not over season.
- Aromatics: This recipe calls for minced garlic and fresh capers.
- Butter: You’ll need butter for this recipe.
- Wine: You’ll need a dry white wine for this recipe. I like using sauvignon blanc.
- Lemon: This recipe calls for fresh squeezed lemon juice.
Expert Tips
Remove the scallops from the package and let them rest for 10-15 minutes at room temperature. Remove the foot from the scallop. It is the small rubbery piece attached to the side of the scallop. This is the abductor muscle, which connects the scallop to its shell. It is easy to peel off using your hands. Removing this will leave you with a soft tender scallop.
Next, pat the scallops dry using a paper towel. Season the scallops with kosher salt right before you add them to the pan. If you let the salt rest on the scallop for too long it will draw moisture to the surface of the scallop preventing it from getting a beautiful sear.
You should hear the scallops sizzle once they hit the pan. If they do not, the pan isn’t hot enough. Do not disturb the scallops once you add them to the pan, simply let them sear. Only flip them once.
Use a pan that does NOT have ridges. Ridges in the pan can prevent the scallop from getting an even sear.
How to Pan Sear Scallops
Prep the Scallops
Prep the sea scallops according to the steps above. Very Important.
Pan Sear the Scallops
Heat a skillet over medium high heat. Add two tablespoons of avocado oil to the pan. Once the oil is hot, quickly season the prepared sea scallops with a pinch of kosher salt and add them to the pan. Sear for 1-2 minutes or until they have a nice golden brown sear. Then, carefully turn them over.
Reduce the heat to medium and allow the scallops to sear for another 1-2 minutes on the other side. You should have a beautiful brown sear on both sides. Remove the scallops from the pan.
Make the Sauce
Add 1.5 tablespoons butter, minced garlic and capers to the pan. Sauté for 1 minute. Do not burn the garlic.
Deglaze the pan with white wine and let it reduce by a little over half. Add the fresh squeezed lemon juice. Be sure to scrape any tasty bits from the pan. Let the sauce reduce, once its thickened add the remaining 1.5 tablespoons butter to the pan. Once the sauce is well combined, drizzle the sauce over the seared scallops and serve hot.
Storage
Best enjoyed immediately. However, you can store any leftover scallops in an airtight container in the refrigerator for two to three days.
Frequently Asked Questions
Enjoy these scallops alongside my Lebanese Orzo Rice, Easy Creamy Mashed Potatoes, or my Rosemary Garlic Crispy Potatoes.
Not really. You can remove the foot ahead of time, but otherwise this recipe is best made in the moment.
Yes, scallops are delicate and cook very quickly. You want to use a good pan, with high heat to achieve the perfect sear. Remove the scallops from the pan to prevent overcooking. If the scallops are rubbery they are overcooked.
Other Seafood Recipes to Consider Trying
Pan Seared Scallops
Equipment
- 1 large skillet
Ingredients
- 1 lb. sea scallops, about 6-7 scallops, remove foot
- 2 tablespoons avocado oil
- kosher salt, season the scallops right before searing
- 3 tablespoons butter, divided
- 1 tablespoon garlic, minced, about 2-3 cloves
- 1 tablespoon capers, drained
- ⅓ cup dry white wine, sauvignon blanc
- 1.5 tablespoons lemon juice, fresh squeezed
Instructions
Prep the Scallops
- Prep the sea scallops according to the steps above. Very Important.
Pan Sear the Scallops
- Heat a skillet over medium high heat. Add two tablespoons of avocado oil to the pan. Once the oil is hot, quickly season the prepared sea scallops with a pinch of kosher salt and add them to the pan. Sear for 1-2 minutes or until they have a nice golden brown sear. Then, carefully turn them over.Reduce the heat to medium and allow the scallops to sear for another 1-2 minutes on the other side. You should have a beautiful brown sear on both sides. Remove the scallops from the pan.
Make the Sauce
- Add 1.5 tablespoons butter, minced garlic and capers to the pan. Sauté for 1 minute. Do not burn the garlic. Deglaze the pan with white wine and let it reduce by a little over half. Add the fresh squeezed lemon juice. Be sure to scrape any tasty bits from the pan. Let the sauce reduce, once its thickened add the remaining 1.5 tablespoons butter to the pan. Once the sauce is well combined, drizzle the sauce over the seared scallops and serve hot.
