Pan Seared Scallops

Sweet, delicate sea scallops are seared in a hot skillet and served in a light, lemony wine sauce that’s perfect over risotto or pasta.

Flavor: Seared scallops in a garlic butter sauce with white wine have a light and tangy flavor.
Prep Note: Use dry-packed scallops and thoroughly pat dry for the best sear.
Recommended Tools: A meat thermometer is a must-have tool, and a non-stick or well-seasoned cast-iron skillet is perfect for cooking scallops.

ingredients to make (Simple) Seared Scallops

Ingredient Tips for Pan-Seared Scallops

Scallops: Choose firm, fresh-smelling sea scallops over bay scallops, which are smaller and better for chowder. Frozen scallops should be fully thawed and patted dry before using.
Sauce: Garlic, butter, and white wine (pinot grigio, chardonnay, or sauvignon blanc) are all you need for this simple sauce recipe.
Garnish: Chopped fresh herbs and a little squeeze of lemon juice on top will bring all the flavors together.

Variations

No scallops? Try using shrimp instead.
Make a creamy sauce by whisking in a little half-and-half in Step 7 before returning the scallops to the pan.
This is a great recipe for adding extras like sautéed mushrooms, asparagus pieces, or peas to the sauce in Step 7.

butter and garlic melting in pan to make (Simple) Seared Scallops

(Simple) Seared Scallops frying in a pan

Pinch or cut off the “side muscle” (a triangular piece) on the scallops before patting dry in Step 1.
For the best sear on scallops, be sure the oil is near the smoke-point and the scallops are extra dry before cooking. Resist the urge to stir them until after they are crispy.
Fully cooked sea scallops will be opaque and firm and only take between 3 and 6 minutes to cook, depending on their size.
Scallops should be cooked to 125°F to 130°F, and they will continue to cook when they’re added back to the pan in Step 7.

adding garlic butter wine sauce to Pan Seared Scallops

Savor the Flavor

Keep leftover pan-seared scallops in an airtight container in the refrigerator for up to 3 days. Reheat scallops with sauce in a covered container in the microwave in 30-second intervals.

Freeze scallops and sauce in zippered bags for up to 3 months and thaw in the refrigerator before reheating.

What to Serve with Scallops

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These scallops are seared until golden, browned, and crispy, and topped with garlic butter wine sauce.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook an additional 2-3 minutes or until browned and golden.
Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
Garnish with lemon wedges & parsley, serve immediately.

Ensure oil is hot and scallops are dry before placing them into the pan.
Do not move, flip, or stir them until they have a golden-brown crust.
Sea scallops will need anywhere from 3-6 minutes to cook. If they’re on the smaller side, they’ll need closer to 3 minutes. If they’re larger, they might need as much as 6 minutes.
To tell if scallops are cooked, they should be just opaque. The texture should be slightly firm but still tender.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Seafood

Cuisine American

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