Pan Seared Scallops Recipe

Pat scallops dry thoroughly with paper towels. If scallops still have the small side muscle attached, remove it. Arrange on a plate and season both sides with the kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes to come slightly closer to room temp (this helps a better sear).

Heat pan

Place a heavy skillet (preferably stainless steel or cast-iron) over medium-high to high heat and let it get very hot for 2–3 minutes. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Add oil

Add the neutral oil and swirl to coat the bottom of the pan. Heat until shimmering but not smoking.

Sear scallops

Carefully add the scallops to the pan in a single layer with space between them (work in two batches if needed). Do not move them once placed. Sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom.

Flip and finish

Flip each scallop with tongs and immediately add the butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops (baste) for an additional 30–60 seconds until the scallops are opaque through the center and slightly springy to the touch. Remove scallops to a warm plate to rest while you make the sauce.

Reduce heat to medium. Carefully pour off any excess fat from the pan, leaving about 1 tablespoon of butter and any browned bits. Add the minced garlic and sauté for 20–30 seconds until fragrant but not browned.

Add the white wine (or chicken stock) to deglaze the pan, scraping any browned bits with a wooden spoon. Let the liquid simmer and reduce by about half, roughly 1–2 minutes.

Stir in the lemon juice and remaining butter (if any left) and swirl to form a glossy, lightly thickened sauce. Taste and adjust seasoning with a pinch of salt and pepper if necessary. Stir in chopped parsley and lemon zest (if using).

Return the seared scallops to the pan for 15–30 seconds to warm and coat them lightly in the sauce, then remove from heat.

Arrange scallops on a warm serving plate. Spoon the pan sauce over them. Garnish with microgreens or chives and serve with lemon wedges alongside. Serve immediately.