Golden crust. Buttery flavor. Fancy feel in minutes. These pan-seared scallops are pure magic for weeknight dinners or date nights. Juicy inside, crisp outside — and yes, they taste as dreamy as they sound.
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A Quick, Fancy Dinner You’ll Crave
Scallops feel like a restaurant treat, but they’re shockingly quick to make at home. You’ll need just a hot pan, a few pantry staples, and a bit of courage. Don’t worry — I’ll walk you through it.
They’re rich, buttery, and cook in under 10 minutes. The hardest part? Not eating them all straight out of the pan.
sweeten things up with this chocolate turtle cake for a double-dessert kind of night.
Ingredients You’ll Need
- 12 large sea scallops (dry-packed)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 clove garlic, minced
- 2 sprigs fresh thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- Lemon wedges (for garnish)
- Optional: splash of white wine, fresh parsley
Step-by-Step: How to Sear Scallops Perfectly
Prep Your Scallops
Start with dry-packed scallops (skip the watery frozen ones if you can).
Pat them super dry using paper towels — moisture is the enemy of a golden crust.
Right before cooking, season both sides with salt and pepper.
Heat Things Up
Heat a stainless steel or cast-iron pan over medium-high.
Add olive oil and let it shimmer. You want hot, not smoking.
Get That Golden Crust
Place scallops flat-side down in the pan. Don’t move them! Let them sit undisturbed for about 2–3 minutes.
You’ll know they’re ready when they’ve got a deep, golden crust.
Add Butter, Baste & Finish
Flip each scallop gently.
Add butter, garlic, and thyme.
Tilt the pan slightly and use a spoon to baste the scallops in that sizzling, herby butter.
Cook another 1–2 minutes until they’re just opaque in the center.
Optional: Splash a bit of wine into the pan, let it sizzle down, and drizzle that goodness over the top.
The Best Sides to Serve With Scallops
- Creamy parmesan risotto
- Buttery mashed potatoes with a hint of garlic
- Arugula salad with lemon vinaigrette
- Steamed asparagus or roasted Brussels sprouts
Flavor Twists to Try
- Citrus Butter: Add orange zest to your butter.
- Asian-Inspired: Try sesame oil and a splash of soy sauce.
- Spicy Kick: Sprinkle a bit of cayenne or smoked paprika.
- Herb Heaven: Use dill, chives, or tarragon instead of thyme.
Tips for Perfect Scallops Every Time
- Don’t overcrowd the pan. Cook in batches if needed.
- Watch the heat — too high and the butter burns.
- Scallops are done when just opaque, not rock hard.
FAQ ( Pan-Seared Scallops)
What kind of pan is best?
Cast iron or stainless steel holds heat best for searing.
Can I use frozen scallops?
Yes! Thaw overnight and pat them completely dry.
How do I know they’re done?
They’ll turn opaque and feel just firm to the touch. Overcooked = rubbery.
Try this buttery scallop recipe and let me know how it turns out! Got a twist you love? Drop it in the comments.
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Pan-Seared Scallops
Description
Juicy, buttery scallops with a golden crust. Fast, elegant, and pan-seared to perfection!
Ingredients
12 large dry-packed scallops
2 tbsp olive oil
2 tbsp butter
1 clove garlic, minced
2 sprigs thyme
½ tsp salt
¼ tsp pepper
Optional: lemon wedges, white wine, parsley
Instructions
1. Pat scallops dry and season with salt and pepper.
2. Heat oil in a skillet until shimmering.
3. Place scallops flat-side down. Cook 2–3 mins.
4. Flip, add butter, garlic, and thyme.
5. Baste scallops in melted butter. Cook 1–2 mins more.
6. Optional: remove scallops, deglaze with white wine, and drizzle sauce over.
Notes
Use dry scallops for the best sear.
Don’t overcrowd the pan.
Try adding orange zest or soy sauce for variations.