Seared Scallops Recipe

These Seared Scallops are a quick and easy dish that’s perfect for a delicious appetizer or a light and elegant main course! Imagine perfectly seared scallops with a crisp golden crust and a tender, melt-in-your-mouth interior, all finished with a drizzle of parsley butter. This recipe is simple to follow and comes together in just 20 minutes, making it a fantastic option when you’re short on time but still crave a restaurant-quality seafood dish.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights or when you’re short on time, this recipe requires minimal ingredients and just a few minutes of cooking time.
• Flavorful and Elegant: The scallops are seared to perfection, creating a beautiful golden crust and a tender, juicy interior. The simple parsley butter adds a touch of richness and fresh herb flavor.
• Versatile: Serve these seared scallops as an appetizer, a light main course, or as part of a larger seafood feast. They pair well with a variety of sides and sauces.
• Restaurant-Quality: You can easily recreate the flavors of your favorite seafood restaurant at home with this simple recipe.

this Recipe

Ingredients

• Sea scallops: Seek out “dry pack” scallops for the best sear, as they haven’t been treated with any chemicals or preservatives.
• Unsalted butter: Adds richness and flavor to the scallops.
• Canola oil or similar neutral cooking oil: Used to sear the scallops at high heat.
• Kosher salt: Enhances the natural flavor of the scallops.
• Fresh parsley: Finely chopped and adds a pop of color and fresh flavor.

Note: For exact measurements, see the recipe card below!

How to Make Seared Scallops

Step 1: Prepare the Scallops

Remove the scallops from the refrigerator 10 minutes before cooking. Place them on a double layer of paper towels. Set another double layer on top and gently press to remove as much moisture as possible. This step is crucial for achieving a good sear.

Step 2: Heat the Skillet and Sear the Scallops

Heat the canola oil in a cast iron or similar skillet over high heat until very hot and almost smoking. Add half of the scallops to the skillet in a single layer, ensuring they are not overcrowded. Sprinkle the tops with a pinch of kosher salt. Cook for 90 seconds on the first side without disturbing. Add half of the butter to the skillet. Flip the scallops and tilt the skillet to pool the butter. Use a spoon to baste the scallops with the melted butter. Cook for another 90 seconds to 2 minutes, or until the scallops reach an internal temperature of 115°F. Transfer the cooked scallops to a plate and tent with foil to keep warm. Repeat with the remaining scallops and butter.

Step 3: Finish and Serve

Turn off the heat and add the chopped parsley to the melted butter remaining in the skillet. Pour the parsley butter over the seared scallops and serve immediately.

Pro Tips for Making the Recipe

• Use dry pack scallops: Dry pack scallops haven’t been treated with any chemicals or preservatives, so they sear better and have a more delicate flavor.
• Pat the scallops dry: Removing excess moisture from the scallops is crucial for achieving a good sear.
• Use high heat: Searing the scallops over high heat creates a beautiful golden crust and ensures they cook quickly without becoming tough.
• Don’t overcrowd the pan: Overcrowding the pan will lower the temperature and prevent the scallops from searing properly.
• Use a meat thermometer: An instant-read thermometer is the best way to ensure the scallops are cooked to the perfect temperature.

How to Serve

These Seared Scallops are delicious on their own, but here are some serving suggestions:

• Appetizer: Serve the scallops as an appetizer with a squeeze of lemon juice and a sprinkle of fresh herbs.
• Main Course: Pair the scallops with a side salad, roasted vegetables, or rice pilaf for a light and satisfying meal.
• Seafood Feast: Include the seared scallops as part of a larger seafood feast with other grilled or baked seafood.

Make Ahead and Storage

These Seared Scallops are best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover scallops in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a skillet over medium heat until warmed through. Take care not to overcook them, as they can become rubbery.

FAQs

1. Can I use bay scallops instead of sea scallops?

Yes, you can! Bay scallops are smaller than sea scallops, so you’ll need to adjust the cooking time accordingly.

2. Can I use a different type of oil?

Yes, you can! Any neutral oil with a high smoke point, such as avocado oil or grapeseed oil, would work well for searing the scallops.

3. Can I make this recipe without butter?

Yes, you can! You can simply sear the scallops in oil and season them with salt and pepper. However, the butter adds a delicious richness and flavor.

4. Can I add other seasonings to the scallops?

Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or dried herbs.

This Seared Scallops Recipe is a quick, easy, and delicious way to enjoy a restaurant-quality seafood dish at home. With its simple preparation, versatile serving options, and elegant presentation, it’s a recipe you’ll want to make again and again!

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