Pan Seared Scallops
These pan seared scallops are easy to make and delicious. Perfectly browned and served with an easy white wine lemon butter sauce, you’re going to fall in love with this recipe. Plus, you only need one pan so clean up is a breeze.
Most people I know are very intimated by making scallops. However, that stops here. This recipe is very easy, and jam packed with flavor. Made from a few simple ingredients, you’re going to love this dish.
How to Prep Pan Sear Scallops
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. Heat a cast iron skillet and add butter. Once the butter is bubbling and melted, quickly season the scallops with salt and a pinch of pepper 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. Sear the scallops for 1-2 minutes per side or until they have a golden sear on both sides. Do not disturb the scallops once you add them to the pan, simply let them sear. Only flip them once.
Ingredients needed for Pan Seared Scallops
Scallops – You will need bay or sea scallops for this recipe. Bay scallops will cook more quickly as they tend to be a lot thinner. Be sure to remove the foot from the scallop.
Salt / Pepper – Pat the scallops dry with a paper towel to absorb any excess moisture. Season the scallops directly before you add them to the hot pan. This way they will get a beautiful sear.
Butter – You will need ¼ cup of salted butter for this recipe.
Garlic – You will need 1 tablespoon minced garlic for this recipe. About 2-3 cloves.
White wine – Use a dry white wine for this recipe. I enjoy Sauvignon Blanc or similar.
Lemon Juice – Fresh squeezed lemon juice works best in this recipe. You’ll need 1-2 tablespoons.
Capers – Use one tablespoon of capers in this recipe.
How to Make Pan Seared Scallops
Prep the scallops according to the steps above.
Heat a cast iron skillet over high heat.
Add two tablespoons of butter to the pan.
Once the butter is bubbly and melted, quickly season the scallops and add them to the pan.
Sear for 1-2 minutes then carefully turn them over.
Reduce the heat to medium and allow them to sear for another 1-2 minutes on the other side.
You should have a beautiful brown sear on both sides.
Next, add the minced garlic and capers to the pan with the scallops.
Sauté for 1 minute.
Then, you’ll deglaze the pan with the white wine and lemon juice.
Be sure to scrape any tasty bits from the pan.
Once the wine and lemon juice has reduced by half, add the remaining two tablespoons of butter.
Serve hot and enjoy.
Storage
Store any leftover scallops in an airtight container in the refrigerator for two to three days. Best served warm. Looking for more seafood recipes?
Pan Seared Scallops
Ingredients
- 1 lb. sea scallops, about 6-7 scallops, remove foot
- ¼ teaspoon salt, to season the scallops
- ¼ teaspoon black pepper, to season the scallops
- ¼ cup salted butter, divided
- 1 tablespoon capers, drained
- 1 tablespoon garlic, minced, about 2-3 cloves
- ⅓ cup white wine, sauvignon blanc
- 1-2 tablespoons lemon juice, fresh squeezed
Equipment
- 1 cast iron skillet
Instructions
- Prep the scallops according to the steps above.
- Heat a cast iron skillet over high heat.
- Add two tablespoons of butter to the pan.
- Once the butter is bubbly and melted, quickly season the scallops and add them to the pan.
- Sear for 1-2 minutes then carefully turn them over.
- Reduce the heat to medium and allow them to sear for another 1-2 minutes on the other side.
- You should have a beautiful brown sear on both sides.
- Next, add the minced garlic and capers to the pan with the scallops.
- Sauté for 1 minute.
- Then, you’ll deglaze the pan with the white wine and lemon juice.
- Be sure to scrape any tasty bits from the pan.
- Once the wine and lemon juice has reduced by half, add the remaining two tablespoons of butter.
- Serve hot and enjoy.
