Pan seared scallops are quick to prepare, elegant on the plate, and deliciously versatile. This recipe sears scallops in high-heat oil to form a golden crust, finishes them with lime, garlic and butter, and tops them with a bright fresh-herb paste. It’s a simple method that yields restaurant-quality results at home.
Delicious Pan Seared Scallops
Perfectly seared scallops take only a few minutes to cook and make an impressive main course. The technique is straightforward: dry the scallops, season them, get the pan very hot, and sear quickly so the interior stays tender while the exterior develops a brown crust. A quick lime-garlic butter added at the end and a dollop of herb paste lift the flavor.
Tips for Pan Seared Scallops
- Use thawed scallops if frozen. If using frozen scallops, allow them to thaw completely and pat them dry before cooking.
- Dry scallops sear better. Blot scallops with paper towels or a clean kitchen towel to remove excess moisture so they brown instead of steam.
- Choose a high smoke point oil. Neutral oils with a high smoke point—such as grape seed or avocado oil—help you achieve a golden crust without burning.
- Heat the pan thoroughly. A cast-iron skillet or heavy stainless-steel pan works best; preheat it over high heat before adding oil and scallops.
- Don’t overcrowd the pan. Cook scallops in a single layer with space between them so they sear evenly.
Featured Ingredients
This recipe keeps ingredients simple and focused on freshness. Highlight ingredients are large scallops, salt and pepper, a neutral high-heat oil, lime, garlic, butter and a fresh herb paste made with parsley and cilantro. You can customize amounts or swap herbs to suit your taste.
- Large scallops: Large sea scallops are ideal for pan searing because they hold their shape and sear easily. Adjust cook time for smaller scallops.
- Salt & pepper: Simple seasoning lets the scallops’ natural sweetness shine.
- Grape seed or avocado oil: Use an oil with a high smoke point to achieve an even golden crust.
- Fresh herbs: A parsley-cilantro paste brightens the finished dish.
- Lime zest & juice: Lime replaces the more common lemon in this recipe for a slightly different citrus note.
- Garlic & butter: Added at the end for aroma and a glossy finishing sauce.
How to Make Pan Seared Scallops
- Prepare the herb paste. Finely chop or grind 2 tablespoons each parsley and cilantro with about 2 teaspoons fresh lime juice, 1 teaspoon olive oil and a pinch of kosher salt until a loose paste forms. If you don’t have a mortar and pestle, mince the herbs very finely and mix with the lime juice, oil and salt in a small bowl. Set aside.
- Dry the scallops. Pat 1.5 lbs. of thawed large scallops dry with paper towels to remove moisture.
- Season. Lightly season both sides of the scallops with salt (about 1 teaspoon total) and 1/2 teaspoon ground black pepper.
- Heat the pan and oil. Place a heavy skillet over high heat and add 2 tablespoons grape seed oil. Heat until shimmering and just beginning to smoke.
- Sear the scallops. Arrange scallops in a single layer and sear without moving until golden brown, about 2–2.5 minutes. Flip and sear the other side for 2–2.5 minutes.
- Finish with butter, garlic and lime zest. Remove the pan from heat, add 1 tablespoon butter, 2 minced garlic cloves and 2 teaspoons lime zest. Swirl the pan to melt the butter and coat the scallops with the lime-garlic butter.
- Dress and serve. Transfer scallops to a serving dish, spoon the butter sauce over them, top each scallop with a small amount of herb paste, and finish with a squeeze of fresh lime juice to taste.
Note: Scallop size affects cooking time—smaller scallops will cook faster. Watch them closely to avoid overcooking; properly cooked scallops are firm but tender inside.
Pan Seared Scallops Q&A
What are scallops? Scallops are bivalve mollusks. The edible part is the adductor muscle, which is tender and slightly sweet. Sea scallops are typically larger than bay scallops.
Are scallops healthy? Scallops are a lean source of protein and can be part of a balanced diet when eaten in moderation.
What do scallops taste like? They have a mild, slightly sweet, and briny flavor. When seared properly they become tender and develop a pleasing caramelized crust.
Can you cook scallops from frozen? It’s best to thaw scallops completely before searing. Cooking frozen scallops can result in uneven cooking and less effective searing.
Can you sear scallops in olive oil? You can use olive oil, but because it has a lower smoke point it may not produce as strong a crust as grape seed or avocado oil. If using olive oil, watch the pan temperature carefully.
What to Serve with Pan Seared Scallops
Pan seared scallops pair well with creamy polenta, risotto, pasta, sautéed greens, or a crisp salad. They also complement steak for a classic surf-and-turf. Choose sides that soak up the lime-garlic butter and balance the scallops’ delicate flavor.
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying them out — a brief warm-through in a skillet with a touch of butter works well.
Recipe
Ingredients (serves 4)
- 1.5 lbs large scallops, thawed
- 1 teaspoon salt, plus 1/4 teaspoon kosher salt for herb paste
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh lime juice, plus more for serving
- 1 teaspoon olive oil (for herb paste)
- 2 tablespoons grape seed oil (or avocado oil) for searing
- 2 teaspoons lime zest
- 2 cloves garlic, minced
- 1 tablespoon butter
Instructions
- Pat scallops dry and season with salt and pepper.
- Make the herb paste: combine parsley, cilantro, lime juice, olive oil and a pinch of kosher salt; mash to a paste and set aside.
- Heat a large skillet over high heat and add grape seed oil.
- When the oil is hot and shimmering, add scallops in a single layer and sear 2–2.5 minutes per side until golden brown.
- Remove pan from heat and add lime zest, garlic and butter; swirl to melt the butter and coat the scallops.
- Transfer scallops to a platter, spoon on the butter sauce, add a small dollop of herb paste to each scallop, and finish with a squeeze of fresh lime.
Tips & Notes
- Ensure scallops are fully thawed and thoroughly dried before searing.
- Use a neutral, high smoke point oil (grape seed or avocado) for the best crust.
- If you don’t have a mortar and pestle, finely chop the herbs and smash them with the side of a knife or mix them in a bowl.
Nutrition (per serving, approximate)
Calories: 291 kcal; Carbohydrates: 12 g; Protein: 34 g; Fat: 12 g; Fiber: 1 g; Sugar: 0 g.