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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!
Thank you for this amazing recipe! I have made scallops many times but never thought to brine them, definitely a new to me go to! The sauce was great! I followed instructions to the t. I could not get over how “buttery smooth” the scallops were! These were frozen scallops from Aldi’s btw, nothing special, it was the technique. Cheers!
That is great to hear! Thank you so much for sharing! XOXO
Scallop recipe looks delicious. Can’t wait to try it!
I can report that using seafood stock instead of chicken works beautifully.
Do you have a recipe book that I can order?
I don’t at this time. I am working on an ebook for all followers so hopefully when that comes out everyone will have more of my recipes at their fingertips! Thanks so much for following along with me! XOXO
this dish looks amazing! I am going to try this. If you added a little cream to make it a cream sauce would that be ok?? serve with angel hair??
Any ideas for a substitute for chicken stock? I eat fish and seafood but no other animal products.
I am going to try it tonight with seafood stock.
I make mine with a home made rub ,I roll them in, then cook them quickly in a very hot pan, with butter and a bit of peanut oil( high burn level)getting a sear on each side. Remove from pan & add some heavy cream fresh lemon juice and fresh juice of an orange to the pan. bring to a boil and reduce. add scallops back in for the last minute. Garnish with sprig of fresh dill. BEST ever!
Dear meems, The recipe–as written–is delicious! Readers are interested in a review of the recipe featured here…not yours :/ Terribly unfair to Alyssa to change so much about her recipe and then downgrade it in your review. Tsk, tsk.
I saw the video of this tonight and thought *wow*. I showed it to my youngest son (20) who is a budding gourmet. He asked “Are you thinking about this for dinner, Dad?”. 15 mins later we were hitting the local specialty seafood market, then the local Ralphs for the few things we were missing, and a crisp Sauvignon Blanc. I’m sure we missed the mark, caramelizing the bottom of the pan, and using a bit too much salt (Sea salt vs Kosher). But we had a blast making dinner, For the first time out I have say that this is a fabulous recipe. The reduction was eye openingly tasty. It was a treat to eat, and we will have a go it again sometime soon. Thank you.
That is awesome and the best story! I am so glad that you had that time with your son and you guys could hit it off in the kitchen. Thanks so much for sharing and following along with me! XOXO
looks good
I find there are two types of scallops. Those that have a sharp offensive sting to my tongue and those that taste perfect. I have asked the question over the years what causes the difference and no one seemed to know until a man in a fish market said it is due to the chemical they are shipped in. He said his were not shipped in that chemical and sure enough his scallops tasted great.
Do you know what causes it and how to clean them to rid them of this.
You can find two types of. Callous at the supermarkets or fish stores. The ‘dry’ scallops are more money and do not have the added water and chemicals you were referring to. ‘Wet’ scallops are cheaper because of the added water weight. Big difference in taste. Hope this helps.
Dry scallops vs scallops injected with sodium tripolyphosphate. This is for the purpose of plumping up the scallops and making them weigh heavier. The treated scallops are very difficult to get a good sear on, they leach water into the pan when searing. Ask your seafood vendor if scallops are dry pack or wet pack. If they don’t know find another source for your seafood 🙂
You can ask your fishmonger if the scallops are ‘wet’ (they’ve been injected with a solution to preserve them) or ‘dry’ (not injected). If I’m told they’re ‘wet’, I just walk away. I know of no way to remove that added flavor.
What side dishes do you recommend serving with this? Thanks
Mashed potatoes always sound good or a fresh vegetable or artichoke dip. Hope that helps! XOXO
Risotto. Any kind will do but with fish I find my favorite is one by Ina Garten made in the oven but I use vegetable stock rather than chicken stock.
Your food looks delicious but i would love to see the calorie information behind each recipe
I have tried several of your recipes and there’s not one yet I’ve come across I wouldn’t make again! Everything is absolutely delicious! One request… I’ve recently started really watching what I eat seems on this program that i’m doing well with… I’d there any way to include nutritional value with your recipes? Please and thank you
Made this tonight and got rave review from my husband. Loved the lemon and caper addition served over pasta.
Love this recipe. Didn’t know about salt ice water brine. Thanks for the tip.
I have two frozen cooked lobster that have been frozen for two years, my question is would they be good if thawed to eat, and if so can they be heated?
I love the scallop recipe as I love all seafood shrimp crab, salmon, clam chowder.
No. Frozen fish or shellfish should be frozen no longer than 6 months.
might not be good. instead, wrap in cheese cloth, simmer with mir poir (cut up celery, onions and carrots), some veg bouillion (or in a pinch chicken boullion), cover with water; bring to boil, simmer for a good 2 hours. Drain the resulting broth into bowl, let cool = seafood broth. Discard veggies and lobster.
NOW you can use this to make lobster bisque, or even to pour over any seafood that you may be sauteeing. I save mine in ice cube trays, freeze, then put in zip locks. This will give you a very consentrated seafood broth “type” of boullion.
NOTE: I save ALL my shells = crab, lobster, clams, mussels, shrimp AND freeze, then when I have enough, I make my seafood broth.