Pan Seared Maine Diver Scallops Recipe

Dry scallops thoroughly

Remove scallops from refrigeration about 10–15 minutes before cooking. Pat each scallop very dry with paper towels on all sides to remove surface moisture—this is essential for a proper sear.

If scallops have the small side muscle (tendon) attached, peel it off and discard; it is tough.

Season both sides of the scallops evenly with the kosher salt and freshly ground black pepper. Set on a plate while you preheat the pan.

Preheat pan

Place a heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat and let it get very hot for 3–4 minutes. The pan should be hot enough that a drop of water sizzles and evaporates quickly.

Add oil

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. The oil should shimmer but not smoke heavily.

Sear scallops

Arrange scallops in the pan in a single layer with space between them (work in two batches if needed). Do not overcrowd. Let scallops sear undisturbed for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Using tongs, gently flip each scallop and sear the other side for 1.5–2 minutes until opaque throughout and slightly springy to the touch. Total cook time per scallop should be about 3–4 minutes depending on size (large diver scallops may need the full time).

Finish with butter and aromatics

When the scallops are nearly done, reduce heat to medium. Push scallops to one side of the pan and add 2 tablespoons unsalted butter and the minced garlic to the hot oil. As the butter melts and foams, tilt the pan slightly and spoon the foaming butter and garlic over the scallops repeatedly for 20–30 seconds to baste and build flavor. Do not cook the garlic long enough to burn—if it begins browning too fast, remove the pan from direct heat.

Squeeze 1 tablespoon fresh lemon juice over the scallops, give one final quick baste with the butter-lemon mixture, then remove scallops to a warm plate.

Spoon any pan juices and the remaining butter over the scallops on the plate. Sprinkle chopped parsley over the scallops.

Garnish with lemon wedges and microgreens or extra parsley if desired. Serve immediately.

Suggested accompaniments: a small bed of risotto, creamy polenta, or a simple arugula salad.