Seared Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. If there are small side muscles attached, remove them by peeling away. Place scallops on a plate and season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Room temperature

Let scallops sit at room temperature for 10–15 minutes while you preheat the pan. This helps them sear evenly.

Heat pan

Place a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear scallops

Add scallops to the pan in a single layer, flat side down, leaving space between them (work in two batches if necessary). Do not move them. Cook undisturbed for 1.5–2 minutes, until a deep golden-brown crust forms on the bottom.

Flip and finish

Flip each scallop with tongs or a fish spatula and immediately add the butter and the lightly crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter over the scallops (baste) as they finish cooking for another 1–1.5 minutes. Total cook time per scallop should be about 3–3.5 minutes; scallops should be opaque in the center and springy to the touch.

Deglaze & finish

Remove the garlic clove after basting once or twice so it doesn't burn. Squeeze the lemon juice into the pan and swirl to deglaze, picking up any browned bits to create a quick pan sauce. Turn off the heat.

Transfer scallops to a warm plate. Spoon the pan sauce over the scallops, sprinkle with chopped parsley, and serve immediately with lemon wedges on the side.