Golden pan seared scallops in a skillet with a glossy butter sauce, lemon wedges on the side, and chopped herbs sprinkled over the top.
These Pan Seared Scallops are crisp on the outside, juicy in the middle, and honestly better than restaurant when you nail the crust. You get that golden sear, a quick buttery sauce, and bright lemon flavor in minutes. It’s fancy enough for date night, but easy enough for a quick weeknight dinner.
If you’ve ever wondered how restaurants get scallops that perfect caramel color, you’re about to do it in your own kitchen.
Introduction
Pan seared scallops look impressive, but they’re one of the fastest meals you can cook. The key is simple: dry scallops, a hot pan, and don’t move them until they’re ready to flip.
The standout trick is patting the scallops very dry and using high heat. Moisture is what steals your sear, so drying them is the difference between golden and pale. Then you finish with a quick butter and lemon sauce that tastes bright, rich, and restaurant-style.
This pan seared scallops recipe is a total fan-favorite for celebrations, holidays, and cozy nights at home. Once you make them once, you’ll want to keep scallops in the rotation.
Why You’ll Love This Pan Seared Scallops
- Better than restaurant: You get that deep golden crust and juicy center at home.
- Fast and fancy: Ready in about 15 minutes, but feels special.
- Simple ingredients: Butter, lemon, and garlic bring big flavor without fuss.
- High-protein dinner: Scallops are satisfying without feeling heavy.
- Great for date night: Elegant and quick, with almost no cleanup.
- Easy to customize: Add herbs, spice, or a splash of broth for your favorite finish.
Ingredients for Pan Seared Scallops
For the scallops
- Sea scallops (1 1/2 pounds, dry if possible): Big, meaty scallops sear beautifully.
- Tip: Avoid wet scallops if you can; they release more liquid and sear less.
- Fine salt (3/4 teaspoon): Seasons and helps build flavor.
- Ground black pepper (1/2 teaspoon): Adds gentle warmth.
- Olive oil (1 tablespoon): Handles the high heat for a strong sear.
- Swap: avocado oil works great too.
For the quick lemon butter sauce
- Unsalted butter (3 tablespoons): Makes a glossy, rich finish.
- Garlic, minced (2 cloves): Adds savory depth fast.
- Swap: 1 teaspoon garlic powder if needed.
- Lemon juice (1 tablespoon) and lemon wedges: Brightens everything.
- Chopped parsley (1 tablespoon): Fresh, clean finish.
- Swap: chives or dill for a different vibe.
How to Make Pan Seared Scallops
- 1. Dry the scallops: Pat scallops very dry with paper towels. Flip and pat again. This is the step that makes the crust. If they feel wet, keep blotting until the surface feels dry.
- 2. Season right before cooking: Sprinkle salt and pepper over the scallops. Seasoning too early can pull moisture out, so do it just before they hit the pan.
- 3. Heat the pan: Place a large skillet over medium-high heat for 2–3 minutes. Add olive oil and swirl. When the oil shimmers, you’re ready.
- 4. Sear without moving: Place scallops in the pan with space between each one. Sear 2–3 minutes until the bottoms are deep golden. Do not slide them around. If they stick, give them 30 more seconds and they will release.
- 5. Flip and finish: Flip scallops and cook 1–2 minutes more, just until opaque around the edges. Move scallops to a plate.
- 6. Make the quick sauce: Lower heat to medium. Add butter and garlic and stir 30–45 seconds until fragrant. Squeeze in lemon juice and scrape up any browned bits.
- 7. Serve immediately: Spoon sauce over scallops and finish with parsley and lemon wedges. If you want extra brightness, add one more squeeze of lemon right before eating.
Reader Review: I never thought I could make scallops at home, but these came out perfectly golden and juicy. The butter sauce was unreal.
Tips for Perfect Pan Seared Scallops
- Buy dry scallops if you can: They brown faster and taste cleaner.
- Pat them very dry: Dry surface equals golden crust.
- Use a hot pan: A properly heated skillet is the secret to that restaurant sear.
- Don’t overcrowd: Space keeps them from steaming and going pale.
- Cook briefly: Scallops cook fast; pull them once they look opaque at the edges.
- Make sauce after: Finish with butter and lemon after searing so the crust stays crisp.
Variations & Substitutions
- Spicy finish: Add a pinch of crushed red pepper to the butter sauce.
- Herb swap: Try dill or chives for a fresh twist.
- Brothy pan sauce: Add 2 tablespoons broth to the butter sauce for a lighter drizzle.
- Parmesan sprinkle: Add a light sprinkle right before serving for a savory pop.
- Citrus mix: Use half lemon juice and half orange juice for a sweeter note.
- Taco night: Slice scallops and serve in warm tortillas with slaw and lime.
Storing & Reheating
- Fridge: Store cooked scallops in an airtight container for up to 2 days.
- Reheat gently: Warm in a skillet over low heat with a small pat of butter until just heated through.
- Avoid microwave if you can: It can make scallops rubbery.
- Make-ahead: Prep garlic, lemon, and herbs ahead, but sear scallops right before serving for best texture.
Serving Suggestions & Pairings
- Serve over creamy mashed potatoes or buttery rice for a cozy plate.
- Pair with roasted asparagus or green beans for an easy side.
- Spoon over pasta with extra lemon and parsley for a quick seafood dinner.
- Add a crisp green salad with a citrus vinaigrette to keep it bright.
Pan Seared Scallops Recipe Card
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 4 servings
Category: Main Dishes
Method: Pan Sear
Cuisine: American Coastal
Diet: Pescatarian
Ingredients
For the scallops
- 1 1/2 pounds sea scallops
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
For the sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Lemon wedges for serving
Instructions
- 1. Pat scallops very dry. Season with salt and pepper right before cooking.
- 2. Heat a skillet over medium-high. Add oil and heat until shimmering.
- 3. Sear scallops 2–3 minutes without moving until deeply golden. Flip and cook 1–2 minutes more.
- 4. Remove scallops. Lower heat to medium and add butter and garlic. Cook 30–45 seconds.
- 5. Stir in lemon juice, spoon sauce over scallops, and finish with parsley and lemon.
Notes
- Don’t overcrowd the pan; sear in batches if needed.
- Scallops are best served immediately for the crispiest crust.
If you make these Pan Seared Scallops, leave a rating and a comment. Do you like them super lemony, or more buttery and rich?
Print
Pan Seared Scallops (Easy, Juicy, Restaurant-Style)
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Golden pan seared scallops are fast, flavorful, and naturally lean—finished with lemon-butter for a restaurant-style dinner at home.
Ingredients
- 1 1/2 pounds sea scallops
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
Instructions
- Pat scallops dry; season.
- Heat oil in a skillet over medium-high.
- Sear 2–3 minutes; flip 1–2 minutes.
- Add butter and garlic; baste 30–45 seconds.
- Finish with lemon juice and parsley.
Notes
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- Tools: Heavy skillet (cast iron is great), paper towels.
- Make-ahead: Prep (dry/trim) scallops up to 1 hour ahead; keep chilled and uncovered.
- Serve with: Rice, pasta, or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: American