Living in New England, we’re fortunate to have access to some of the freshest sea scallops in the country. A local fisherman delivers fresh scallops and fish from the Massachusetts coast to our door every week, often within a day or two of being caught. On delivery day, you’ll almost always find me making a seafood dinner, and these Garlic Butter Pan Seared Scallops have been one of our favorites for years.
Perfectly seared scallops don’t need much to shine. A hot pan, quality sea scallops, garlic, butter, and fresh lemon are all it takes to create a restaurant-worthy meal in less than 15 minutes.
How to Buy the Best Sea Scallops
If you’re spending money on scallops, it’s worth knowing what to look for because the quality of the scallops will ultimately determine how well your dish turns out.
Living in New England, we’re fortunate to have access to incredibly fresh seafood. A local fisherman delivers fresh scallops and fish directly from the Massachusetts coast to our door every week, and over the years I’ve learned that great scallops don’t need much, just a hot pan and a few simple ingredients.
When shopping for scallops, look for dry-packed sea scallops whenever possible. Dry scallops are not treated with preservatives or added solutions, which means they sear beautifully and develop that golden crust everyone loves. Wet scallops, on the other hand, contain added moisture that can cause them to steam rather than caramelize.
Here are a few more things I look for:
- Choose sea scallops over bay scallops for pan searing. Sea scallops are larger and easier to develop a beautiful golden crust.
- Look for a creamy ivory or pale pink color. Fresh scallops should look slightly translucent and moist, but never milky or overly white.
- Give them a quick smell test. Fresh scallops should smell clean, slightly sweet, and ocean-like. A strong fishy smell is a sign they’re past their prime.
- Frozen scallops are perfectly fine. Unless you live near the coast, high-quality frozen scallops are often fresher than “fresh” scallops that have spent days being transported. Simply thaw them overnight in the refrigerator and pat them dry before cooking.
- Dry them thoroughly before cooking. Even the best scallops won’t develop a proper crust if excess moisture remains on the surface.
Silvia’s Tip: If your fish market offers both wet-packed and dry-packed scallops, always choose dry-packed. It’s the single most important factor in achieving restaurant-quality pan-seared scallops at home.
Ingredient notes
- Scallops – You need sea scallops for this recipe. Bay scallops are typically smaller and better in soups and stews.
- Olive oil – Butter works just as well.
- Garlic – Three cloves were enough to give the sauce a savory, mouthwatering flavor, but you’re welcome to use more.
- Heavy whipping cream – Cream will create a rich and smooth scallop cream sauce. To make a dairy free version, use coconut milk or cashew cream instead.
- Spices and seasonings – A pinch of salt and pepper will heighten the naturally sweet, buttery, and briny scallops while a pinch of red pepper flakes adds a subtle heat.
- Lemons – Use freshly squeezed lemon juice for the very best flavors.
Why Pan-Seared Scallops Are Better Than Most People Think
Many home cooks assume scallops are difficult to prepare, but they’re actually one of the easiest seafood dinners you can make. The secret isn’t a complicated recipe, it’s technique.
A hot skillet, dry scallops, and a few minutes of cooking time are all you need to develop the golden crust that makes restaurant-quality scallops so memorable. Once you learn how to properly sear scallops, you’ll realize they’re often easier to cook than fish, shrimp, or even chicken.
Silvia’s Tips for Perfect Pan-Seared Scallops
➜ Buy dry-packed scallops whenever possible.
➜ Pat scallops completely dry before cooking.
➜ Use a very hot pan.
➜ Don’t crowd the pan.
➜ Sear in oil, then finish with butter.
➜ Leave scallops undisturbed until one side is golden brown.
➜Finish with lemon juice and flaky sea salt.
How to Serve with Pan-Seared Scallops
Pan-seared scallops feel elegant enough for a special occasion but are surprisingly easy to make on a weeknight. Because they cook so quickly, I like pairing them with simple sides that complement their delicate flavor rather than compete with it.
Herb-roasted vegetables with Creamy Polenta
I sometimes like to replace the shrimp for scallops in this scampi recipe, or toss in spiralized zucchini, or with sun-dried tomato fettuccine.
If you’re really looking to impress, serve the scallops as part of a surf and turf feast!
Seafood Recipes to Try Next
The secret to a beautiful golden crust is removing as much moisture as possible before cooking. Pat the scallops completely dry with paper towels, use a hot skillet, and avoid overcrowding the pan. Once the scallops are in the skillet, leave them undisturbed for 2–3 minutes so they have time to develop a golden-brown crust.
For the best results, let scallops sit at room temperature for about 15–20 minutes before cooking. Taking the chill off helps them cook more evenly and promotes better browning. Be sure to pat them dry again before they go into the pan.
Sea scallops are larger, meatier, and ideal for pan searing because they develop a beautiful crust while remaining tender inside. Bay scallops are much smaller, sweeter, and cook very quickly. They’re better suited for seafood stews, pasta dishes, and sautés rather than traditional pan searing.
Yes. High-quality frozen scallops can be an excellent option, especially if you don’t live near the coast. Thaw them overnight in the refrigerator, then pat them thoroughly dry before cooking. In many cases, frozen scallops are actually fresher than “fresh” scallops that have spent several days being transported and displayed at the seafood counter.
Garlic Butter Pan Seared Scallops
Ingredients
- 1 1/2 lb sea scallops
- 2 tbsp avocado oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 pinch sea salt, black pepper, red pepper flakes, to taste
- 1 whole lemon zest and juice
- fresh parsley
Instructions
- Pat the scallops completely dry with paper towels and season both sides with salt and pepper.
- Heat the avocado oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until the oil is hot and shimmering.
- Carefully place the scallops in the pan, leaving space between each one. Avoid overcrowding the pan, as this can cause the scallops to steam rather than develop a golden crust. If necessary, cook them in batches.
- Let the scallops cook undisturbed for about 3 minutes, or until a deep golden crust forms on the bottom.
- Flip the scallops and immediately add the butter, garlic, lemon zest, red pepper flakes and parsley to the pan.
- As the butter melts, tilt the pan slightly and use a spoon to continuously baste the scallops with the garlic butter sauce while they finish cooking, about 1 to 2 minutes more.
- Remove the pan from the heat. Squeeze fresh lemon juice over the scallops and spoon the remaining garlic butter sauce over the top.
- Serve immediately with additional lemon wedges if desired.
Notes
Storage & Reheating
Storage: Store leftover scallops and lemon garlic butter sauce in an airtight container in the refrigerator for up to 2 days. Reheating: Gently reheat in a skillet over low heat just until warmed through. Avoid overheating, as scallops can quickly become tough and rubbery. You can also spoon the scallops and sauce into a microwave-safe dish and heat in short 15-second intervals. Enjoy Cold: Leftover scallops are surprisingly delicious served cold over a salad or grain bowl the next day. I often slice them and toss them with fresh greens, vegetables, and a drizzle of the leftover lemon butter sauce for an easy lunch. Freezing: I do not recommend freezing cooked scallops, as they tend to lose their tender texture once thawed and reheated.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Born & raised in New Bedford, but I’m ashamed to say I’ve never made scallops for myself before…looking forward to trying your recipe!
Hi Heather, it’s really never too late! but yeah, OMG great seafood all around you (and Portuguese food – LOVE!) xoxo, Silvia
I love how you really let the scallops shine in this recipe. The flavors are absolutely perfect and your cooking instructions make the process so easy! Also, I am so thankful for your tip for only getting dry-packed sea scallops. These are definitely the next best thing to having fresh scallops delivered right to your door! 🙂