Perfectly Seared Scallops Recipe - Baker by Nature (2025)

by Ashley Manila 91 Comments

Learn how to make perfectly seared scallops with this easy recipe! You only need 5 simple ingredients to make this impressive recipe. Perfect for Valentine’s Day or any special occasion!

Perfectly Seared Scallops Recipe - Baker by Nature (1)

How to cook Scallops

Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection!The good thing about this whole post is that perfectly seared scallops are easy as 1-2-3. I totally was going to type “easy as pie”, but ya know, these little guys are so much easier than that whole situation 😉

The first thing you want to do is make sure you have good quality scallops. I know they’re pricey, but I think that if you’re going to put in the effort – especially with seafood – freshness and quality are always key. So get the best you can.

Perfectly Seared Scallops Recipe - Baker by Nature (2)

Once you’ve selected your scallops, all you need to do is pat them dry, sprinkle them well with salt and pepper (freshly grated is always the best!), and toss them in a buttered hot skillet.

Perfectly Seared Scallops Recipe - Baker by Nature (3)

Now! Here’s where you need to pay attention – do not over cook these babies! I repeat: DO NOT OVERCOOK. Pardon the yelling; but that part is so crucial!!!

Perfectly Seared Scallops Recipe - Baker by Nature (4)

Oh, and serve these sensational scallops right away!!! They shouldn’t wait more than a few minutes before entering a mouth. And just a heads up – they always taste best fresh from the skillet, so I’d suggest stealing one or two straight from the pan before serving 😉

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Perfectly Seared Scallops Recipe - Baker by Nature (6)

Perfectly Seared Scallops

Ashley Manila

Perfectly Seared Scallops Recipe!

4.77 from 17 votes

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Course Dinner

Cuisine Seafood

Servings 4 servings

Ingredients

  • 1 pound sea scallops, patted dry
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground sea salt
  • Freshly ground black pepper
  • Lemon for squeezing, optional

Instructions

  • Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.

  • Add the butter and oil to a large saute pan over high heat.

  • Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing. The scallops should have a nice golden crust on each side and be translucent in the center. Serve right away!!!

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Reader Interactions

Comments

    Leave a Reply

  1. Perfectly Seared Scallops Recipe - Baker by Nature (12)Mary Adams says

    UM, UM, SO DELICIOUS!

    Reply

  2. Perfectly Seared Scallops Recipe - Baker by Nature (13)Kathy says

    This recipe is so easy, quick and delicious! It will be part of the Father’s day meal I am making for my husband tonight

    Reply

  3. Perfectly Seared Scallops Recipe - Baker by Nature (14)Robin says

    Perfectly Seared Scallops Recipe - Baker by Nature (15)
    Fantastic. I made before but never were this good. you just need to stay on top of every detail just like you mentioned. timing was perfect. Will be making more often now. Delicious!!!,

    Reply

  4. Perfectly Seared Scallops Recipe - Baker by Nature (16)Liz Krauss says

    Perfectly Seared Scallops Recipe - Baker by Nature (17)
    The BEST I’ve ever made ! Thank-you!

    Reply

  5. Perfectly Seared Scallops Recipe - Baker by Nature (18)JoAnne Nicholson says

    These scollops were THE BEST!!! Thank you for sharing this. We love scollops, but they are pricie but now they aren’t, by fixing them at home! THANKS again. JoAnne

    Reply

  6. Perfectly Seared Scallops Recipe - Baker by Nature (19)Leslie Jaye says

    Perfectly Seared Scallops Recipe - Baker by Nature (20)
    What do you think if I lightly dusted them with cornstarch? I serve mine with asparagus when it’s in season. Today I’m going to pair them with sauteed yellow squash, onions, portobello mushrooms and couscous with carmelized onions. SO yummy! I prepare my sides first and keep them warm so that the last thing I do is sear the scallops and serve it all immediately! Thank you for your recipe!

    Reply

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Perfectly Seared Scallops Recipe - Baker by Nature (2025)

FAQs

What is the secret to searing scallops? ›

Gently add the scallops to your pan (making sure there is a bit of space in between them to avoid crowding) and let them cook, completely undisturbed for at least 2 minutes over medium-high heat. The more that you move them around, the more difficult it will be to create a nice crust around the bottom.

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

What is the best oil to pan sear scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

What is the best cooking method for scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

What not to do when cooking scallops? ›

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

Should you rinse scallops before searing? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Should scallops be brought to room temperature before cooking? ›

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Should scallops have a milky liquid? ›

Besides their white appearance, wet scallops may also be resting in a milky, sticky liquid. If you're looking to sauté scallops, dry scallops are preferred because the wet ones have higher water content and won't caramelize in the same way.

Is it better to cook scallops in butter or olive oil? ›

While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred. Can I use olive oil to sear scallops? I do not recommend searing scallops in olive oil because of its low smoke point.

Why didn't my scallops sear? ›

Damp scallops don't sear or brown in the pan.

The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops.

Do you sear scallops on high heat? ›

Finally, as hinted above, searing scallops is about high heat. You'll want to heat your pan to around 450°F (232°C) or higher before you add your scallops. Heat the pan over medium-high heat, adding the oil at the beginning of the heating.

Are scallops better baked or seared? ›

But when it comes to cooking scallops, there's generally one method that rules them all: seared scallops.

How to cook scallops Bobby Flay? ›

Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.

How many scallops per person? ›

If you're hosting a party, get the headcount before you head to the store. Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person.

Why can't I get a good sear on scallops? ›

Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil. Once you notice the oil bubbling or shimmering slightly, it's time to put your scallops in. Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly.

How do you get the coating to stick to scallops? ›

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.

How to sear scallops without sticking? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.

Why are my scallops not browning? ›

Spacing – Don't over crowd the pan or they will not brown properly. It's better to sear scallops in batches than it is to fit them all into one pan. If they're too crowded, they will steam. Abductor Muscle – Always remove the muscle on the side of the scallops.

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