They’re ready in just minutes; you can serve them as an appetizer or the main course. Seared scallops are incredibly delicious and surprisingly easy to make. I almost always have a bag of frozen scallops in my freezer. When I don’t feel like making baked scallops, grilled scallops, or bacon-wrapped scallops, it’s easy to defrost them overnight and quickly pan-fry them in butter and olive oil.
Instructions
Recipe Card
Sea scallops: Make sure you use large sea scallops and not small bay scallops. Seasonings: Kosher salt, black pepper, and garlic powder. Fats for cooking: Unsalted butter and olive oil. Adding oil helps prevent the milk solids in the butter from browning too much.
Rinse the scallops and pat them dry with paper towels. Sprinkle the scallops with kosher salt, black pepper, and garlic powder. Combine the butter and olive oil in a large, heavy skillet. Heat them over medium-high heat. A cast-iron skillet works well. Cook the scallops until fully cooked and a beautiful brown crust forms on both sides, about 3 minutes per side. The scallops are done when browned on the outside and opaque on the inside, like this:
Scallop Size
Sea scallops are bigger and meatier than bay scallops. I prefer to use them in this recipe because while they still require a short cooking time, you can cook them long enough to form a beautiful, flavorful crust. Bay scallops are tiny and are more suitable for stir-fries, salads, and ceviche.
Side Muscle
If the scallops have a small, crescent-shaped muscle attached to their side, as shown in the photo below, use your fingers to peel it off and remove it. It gets tough when cooked. I like to serve them on a bed of something that would soak up the delicious cooking juices. So, I often serve them on mashed cauliflower, cauliflower rice, zucchini noodles, or Hearts of Palm pasta. In addition, I add an easy vegetable side such as microwave asparagus, steamed broccoli, or sauteed spinach.
