Perfect Pan Seared Scallops



  • 1.5 lbs jumbo scallops, wet or dry-packed
  • salt and pepper, to taste
  • 1½ tbsp olive or vegetable oil
  • 1½ tbsp butter
  • 4 slices lemon, optional garnish
  • 2 tsp Italian parsley, chopped, optional garnish


  • Prepare scallops by removing side muscle, rinsing and patting dry. Resting for 15 minutes on paper towels.
  • Once dry, sprinkle with salt and pepper.
  • Heat a heavy bottom pan and add olive oil.
  • Heat until very hot but not smoking.
  • Carefully add dry scallops in a single layer and do not crowd.
  • Sear undisturbed for 1½-2 minutes, until golden brown. Scallops should release easily from the pan. If not, let them cook a little longer.
  • Turn each scallop over with metal tongs or spatula. Reduce heat to medium and add butter.
  • Using a large spoon baste the scallops with the melted butter and cook for about 60-90 seconds further. The center side of the scallops should be opaque.
  • Remove scallops from the pan and set aside.
  • Add lemon slices and sear on each side for about 30-45 seconds.
  • Add lemon to plate as a garnish. If desired, drizzle the butter from the pan and top of scallops and sprinkle with chopped parsley. Serve.

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