Pan Seared Scallops

5 from 23 votes

These restaurant-quality pan seared scallops use a hot skillet for quick browning and strategic pause essential for achieving a delicate crispy golden exterior around an ultra-tender and juicy interior before being doused in garlic butter.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 429kcal

Author: Kita Roberts

Ingredients

For the pan seared scallops

1 lbs Scallops colossal sea scallops, thawed
1 tsp Salt
1 tbsp Oil avocado, grapeseed, or an oil with a high smoke temperature
4 tbsp Unsalted Butter
4 Garlic cloves thinly sliced
2 fresh Thyme sprigs

To garnish

Black pepper
Lemon zest
Parmesan cheese

Instructions

Pat the scallops dry with paper towels.
Season both sides with salt.
Preheat a large non-stick skillet over medium-high heat. W
Add the oil and swirl to coat the pan.
Allow the oil to preheat until just starting to smoke.
Add the scallops, and allow them to sear for 60 to 90 seconds, without touching as a golden brown crust forms.
Flip and continue to cook for another 60 seconds until a golden brown crust forms on the other side.
Immediately remove the scallops from the pan.
Reduce the heat to low. Use a paper towel held by long tongs to blot out any excess oil if needed.
Add the butter and garlic and swirl to melt.
Add the thyme sprig and allow the foam from the butter to die down.
Immediately pour the butter and toasted garlic over the scallops.
Sprinkle with black pepper, lemon zest, and a pinch of freshly grated parmesan cheese and serve immediately.

Notes

We love carbon steel or a high quality non-stick skillet for searing scallops.
Let your scallops come to room temperature before cooking to help them to cook evenly.
Use an instant-read thermometer to ensure the internal temperature of the scallops reaches at least 125-130 degrees F
If using frozen scallops, let them thaw before cooking.

Nutrition