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My pan seared scallops recipe has been a reader favorite for years, and one bite will show you why. The buttery golden scallops with that bright, fresh lemon flavor are what make this recipe stand out from all the others.
Why Everyone Loves These Scallops
- Golden Crust Every Time: The scallops get perfectly seared on the outside while staying buttery and tender in the middle.
- That Lemon Sauce: The fresh lemon flavor is what makes this recipe stand out. It’s bright, buttery, and completely irresistible!
- Restaurant Worthy at Home: These look impressive but cook in minutes, making them perfect for date nights, dinner parties, or when you just want something a little extra special.
A Reader’s Review
Best recipe I have found. Added pasta to the mix, delicious! A family favorite.
Peggy
Pan Seared Scallops Ingredients
- Scallops: Pat them dry really well! If you’re using frozen scallops, thaw them following the package instructions. Drain and pat dry.
- Capers: If you don’t love capers, leave them out!
- Lemon: Lemon pairs perfectly with seafood! The lemon juice and zest are a must in creating the delicious lemon sauce for the scallops.
How to Make Pan Seared Scallops
Once you see how easy pan-searing scallops is, you’re going to feel like a total restaurant chef in your own kitchen. That buttery lemon sauce comes together fast, so have some crusty bread ready because you’ll want every last drop.
- Dry/Season: Gently pat both sides of the scallops dry with a paper towel, then season them with salt and black pepper to taste.
- Cook: Add the olive oil to a large skillet over medium-high heat. Heat the oil until it’s hot, then place the scallops in the skillet. Cook the scallops without moving them for 5 minutes until the bottoms are a rich golden brown. Add the butter to the pan. Flip the scallops over and cook for 5 additional minutes or until golden brown. Use a spoon to spoon the butter over the scallops as they cook. When the scallops are opaque in color and firm to the touch, turn off the heat and transfer them to a plate.
- Reduce: Reduce to medium heat, and add the minced garlic. Cook for 30 seconds, until the garlic is fragrant. Increase the heat to medium-high and add the white wine. Simmer the wine, stirring as needed until it has reduced by half, about 3 minutes.
- Add: Turn the heat to high and add the chicken broth, lemon zest, lemon juice, and rinsed capers, if using. Cook until the sauce has reduced, about 8 to 10 minutes.
- Finish: Turn the heat to medium, then whisk in the Dijon mustard before adding the scallops back to the pan. Cook for about 2 minutes, until the pan seared scallops are warmed through. Garnish with fresh dill and lemon wedges.
Pan Seared Scallop FAQ’s
- What Is a Scallop? Scallops are a type of saltwater shellfish known for their tender texture and delicate flavor.
- What Do Scallops Taste Like? Scallops have a mild, slightly sweet flavor similar to crab or lobster. When cooked properly, they are tender and buttery, not rubbery.
- Are Scallops Good for You? Yes! Scallops are high in protein and a good source of magnesium and potassium.
- Can You Cook Frozen Scallops? Yes, but thaw them first in the refrigerator for several hours or overnight. Pat them dry before cooking.
- Can I Leave out the White Wine? Yes! This is just an option for those who like the flavor and taste of a white wine.
- What Goes Well With Scallops? Scallops pair well with asparagus, green beans, broccoli, spinach, pasta, or zucchini noodles with the lemon sauce.
Must Have Tools For This Recipe
- Skillet: The key to getting that perfect golden crust on the scallops.
- Tongs: Make it easy to flip the scallops without breaking the sear.
- Microplane Zester: Easiest way to get freshe lemon zest.
- Small Strainer: Makes draining the capers quick and mess free.
Want to Brine Your Scallops?
Brining helps keep pan seared scallops extra plump, juicy, and flavorful while giving them an even better golden sear.
- Make the Brine: In a medium bowl, stir together ⅓ cup kosher salt and 1 cup hot water until the salt dissolves. Add 4 cups of ice water to cool it down.
- Brine the Scallops: Add 1 pound of large scallops and let them sit for 10 minutes.
- Dry Thoroughly: Drain and rinse the scallops under cold water. Arrange them in a single layer on a paper towel lined baking sheet, then gently pat dry with more paper towels. The drier the scallops are before they hit the pan, the better the sear!
- Let Them Rest: Lightly season both sides with salt and let them sit at room temperature for 10 minutes before cooking.
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Pan Seared Scallops
Pan seared scallops are golden and buttery with the most incredible fresh lemon sauce that makes them taste restaurant worthy right at home.
Ingredients
- 1 pound large scallops
- salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- ½ cup white wine Sauvignon Blanc, Riesling, or champagne
- 1 cup chicken broth
- 2 teaspoons lemon zest about 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons rinsed capers optional
- 1 tablespoon Dijon mustard
- fresh dill and lemon wedges for garnish
Instructions
- Gently pat both sides of 1 pound large scallops dry with a paper towel, then season them with salt and black pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot. Place the scallops into the hot skillet. Cook the scallops without moving them for 5 minutes until the bottoms are a rich golden brown.
- Add 2 tablespoons unsalted butter to the pan. Flip the scallops over and cook for 5 additional minutes or until golden brown. Use a spoon to spoon the butter over the scallops as they cook. When the scallops are opaque in color and firm to the touch, turn off the heat and transfer them to a plate.
- Reduce the heat to medium, and add 2 teaspoons minced garlic. Cook for 30 seconds, until the garlic is fragrant. Increase the heat to medium-high and add ½ cup white wine. Simmer the wine, stirring as needed until it has reduced by half, about 3 minutes.
- Turn the heat to high and add 1 cup chicken broth, 2 teaspoons lemon zest, 2 tablespoons lemon juice, and 2 tablespoons rinsed capers, if using. Cook until the sauce has reduced, about 8 to 10 minutes.
- Turn the heat to medium and whisk in 1 tablespoon Dijon mustard before adding the scallops back to the pan. Cook for about 2 minutes, until the scallops are warmed through.
- Garnish with fresh dill and lemon wedges.
Video
Notes
Store leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 226kcalCarbohydrates: 6gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 43mgSodium: 817mgPotassium: 289mgFiber: 0.4gSugar: 1gVitamin A: 189IUVitamin C: 5mgCalcium: 22mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Best recipe I have found. Added pasta to the mix, delicious! A family favorite.
Is it really over 10263 mg of sodium?????
Because of the way the program I use to add a recipe is set up. I’m guessing it is adding in the 1/3 cup of salt, that is in the brine, as being part of the recipe. It is, but you don’t actually ingest that amount, so the numbers are not accurate. If you want a more precise sodium amount, enter what you eat into a calorie counter like My Fitness Pal.
I found the recipe crazy salty. I would suggest to reduce the brine salt to 2 tablespoons.
Served this over spaghetti noodles and it was pretty good! Added red paper flakes for a little heat and forgot the Dijon but still turned out great! I’d make it again!
This recipe is outstanding. A light pasta , so so flavorful. I did add freshly grated parmigiana to the wine , broth at the end. I also added scallons in place of chives since I did not have them. Recipe is a keeper. Thank you.
Sounds amazing! Thank you for the comment and review!
Delish! The scallop sauce was so good. Wished I served the scallops over whipped potatoes to soak up some of that sauce. Thanks for sharing the recipe.
Don’t know what I did wrwrong but it was very salty
We have just eaten a taste explosion!! I am relatively new to eating scallops, but this has made a memorable experience. The brining of the scallops was worthwhile. I felt like I was by the sea.
We served ours with sides of sapphire, asparagus, broad beans and baton carrots.
The only extra we added was extra large king sized prawns.
This was a memorable eating experience. Thank you
Sounds delicious! So happy you enjoyed it!
This was exceptional! Used high-quality scallops (Digby, Nova Scotia) and also added bacon. A bonus when cooking with bacon is the bacon grease for the scallops. Served on top of brown rice gluten-free fusilli noodles. Will definitely be making this again… and it’s a great dish for when you have company over!
Next time I will double the sauce ingredients, as I felt there just wasn’t quite enough.
This sounds wonderful but I am not sure about the capers. I eat them but rare enough that I don’t remember the flavor. Is it subtle? Or will it overpower the sauce? Thank you!
They add a tangy, briney flavor. Kind of like green olives. I love it but it might be overpowering for some. You can omit them if you’d like!
What could I use in place of chicken broth? I’m allergic to chicken. This is a new allergy so I have learned all the substitutes yet.
You can use vegetable or beef broth instead!