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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!
I had most of the ingredients except for the Lemons and Dijon mustard. But I had small oranges and a brown spicy mustard so I gave it a try. Wow! The flavor was subtle but delicious.
Amazing!! Changed it a bit due to food allergies so no butter, wine or pepper and it was still wonderful. Also made this as a sauce for fish and equally yummy. Thanks for posting.
The scollop recipe sounds amazing. Look forward to seeing additional posts.
Can you substitute shrimp for that scallops?
Yes, that will taste delicious too!
Sounds great…would like the actual recipe..
Love this recipe! Delicious..easy to prepare.
This dish will be a repeat. We really enjoyed the full flavor of lemon and dill and the scallops were cooked perfectly. Served over pasta!
I love scallops with lemon, butter and capers. My results with this recipe were disappointing. Either the cook time was too long or the heat too high but the scallops came out tough and chewy …
Hope others had had more success!
WOW!
The sauce was amazing even without the dill and chives. My freezer broke and I tried to use my thawed scallops over two days. This recipe was awesome. I actually cooked down the sauce and to make it thicker threw in some cooked pasta first, then added the scallops and topped with parmesan cheese. My husband thought the mustard added a nice punch. Will definitely make again.
Followed recipe exactly. Scrumptious. The second time we served it with orzo pasta to get every drop of sauce. And the third…
Can you use dry vermouth instead of the white wine? I have heard the vermouth gives the scallops a great flavor.
Yes, that will work great too!
First time making scallops and your step by step recipe was so easy to follow and they turned out great! Thanks for posting a great easy to follow recipe. I will be making this again and again!!
Soaking calamari in milk overnight makes it more tender; so the milk soak may help wet scallops. Worth a try!
I love all of your recipes! I use quit a few of them! I was wondering if that is the correct amount of sodium for the scallop recipe? 10263 sodium
Thank you for sharing all of your recipes with us!
Thank you! Yes, depending on the type of scallops and the amount of sodium in other ingredients plus the added salt onto the sodium it does add up quickly. I do not believe that this is that high of sodium but when I do the calculation that is what it is telling me. We just need to be our own judge of things though.
What does brining do to the scallops?
Hi Alice!
Brining the scallops will help to deepen the flavor on the inside of the scallop and enrich the taste. I hope you love it just as much as I do! Thanks for following along with me!
Finally I understand how to cook Scallops
THANK YOU.??