Ingredients & Substitutions
Here I explain the best ingredients for my pan seared scallops recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Sear Scallops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Sea Scallops – These are larger and higher quality than bay scallops. Restaurants usually use sea scallops! Dry Scallops – Wet scallops are preserved in a solution, so they retain water when you cook them and it’s harder to get a nice sear. I recommend dry sea scallops. Large Size – Scallops are labeled with a range similar to shrimp. There can be 10-20, 20-30, or 30-40 per pound. I used and recommend large ones (10-20), but smaller ones will work.
If your scallops are frozen, just thaw them in the fridge overnight, or in a bag submerged in cold water on the counter.
Dry the scallops very well. Any moisture on the outside will prevent the golden crust from forming. I highly recommend a cast iron skillet. The sear is just not the same with nonstick pans. This skillet comes in so many beautiful colors (I’ve got it in every size!). If you don’t have cast iron, a stainless steel skillet with a heavy bottom is the next-best. Get your pan nice and hot, and don’t move the scallops around. Again, it’s to get that sear. If you add your scallops too soon, they can stick to the pan, or overcook by the time they form a crust. And if you move them constantly or flip multiple times, they won’t brown well and get rubbery. Be careful not to overcook. Pan seared scallops cook really fast, in just a few minutes! If you overcook them, they’ll become tough, rubbery, and chewy. They are done when they are firm but still a little soft. If you want a more foolproof way to check, use a meat thermometer (I love this one) — the inside should be 115 degrees F. Double the garlic butter to use for steaks. Just skip the lemon juice (which will make it watery) and store in the fridge wrapped in plastic wrap. I use it for my sirloin steak, steak bites, filet mignon, or prime rib. To still get the lemon flavor in your seared scallops, just add the lemon juice directly to the pan with the garlic butter. Want to make this scallops recipe fancier? Try my variation with bacon wrapped scallops. Because everything is better wrapped in bacon. 😉
Vegetables – I like to roast brussels sprouts, broccoli and cauliflower, or asparagus in the oven 10-20 minutes before I start pan-searing scallops, so I have my main and side dish ready together. If you prefer to cook everything on the stovetop, I recommend equally quick options, like my green beans almondine or broccoli rabe. Base – You don’t have to (I didn’t in my pictures above), but serving these over something will catch all that yummy sauce! Try my air fryer potatoes or rice, or for lighter options, zoodles or mashed cauliflower. Salads – For a fresh side, my arugula salad or Caprese salad feel a little fancy, but are super easy.
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Tips: Check out my recipe tips above to help you get that perfect golden crust and tender inside, without overcooking. I also have a variation and more ways to use the garlic butter! Store: Scallop recipes taste best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat: A hot skillet works best, very briefly to avoid overcooking. Freeze: The texture isn’t quite the same after freezing and thawing, but you can keep cooked scallops in the freezer for up to 3 months. Thaw completely before reheating.
