Seared Scallops Recipe

Time25m

Serves3

Make Seared Scallops Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Dry and season scallops
Pat scallops thoroughly dry with paper towels. Remove and discard the small side muscle if still attached. Place scallops on a plate, sprinkle evenly with 1 tsp salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 5–10 minutes to take the chill off and help seasoning adhere.
2
Light dusting (optional)
If using flour for a light crust, place 2 tbs flour on a shallow plate. Dredge each scallop lightly on both sides, shaking off excess. This step is optional but helps create a golden crust and reduces splatter.

3
Heat pan
Set a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbs neutral oil and heat until shimmering and just starting to smoke. The pan must be hot to get a proper sear.
4
Sear scallops
Working in a single layer without crowding (sear in two batches if necessary), add scallops to the hot pan, leaving space between each. Do not move them. Sear for 1.5–2 minutes on the first side until a deep golden-brown crust forms. Flip each scallop and sear the second side for 1–1.5 minutes until opaque through the center and springy to the touch. Total cook time per scallop should be about 3–3.5 minutes depending on size.
5
Finish with butter and lemon
Lower heat to medium. Add 3 tbs unsalted butter to the pan and tilt the pan slightly. Spoon the melted butter over the scallops for 20–30 seconds to baste and add flavor. Pour in 2 tbs fresh lemon juice and swirl to combine, cooking for another 10–15 seconds to warm the sauce and evaporate harshness of raw lemon.
6
Plate and garnish
Transfer scallops to a warm plate. Spoon any pan jus over the scallops. Sprinkle 2 tbs finely chopped fresh parsley over the top. Serve immediately with lemon wedges for extra brightness.
7
Notes
Do not overcook scallops — they become tough and rubbery when overdone. Avoid overcrowding the pan to maintain high heat and a good sear. If scallops release a lot of liquid while cooking, your pan isn't hot enough or the scallops were not dry.