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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!
Question: will vegetable broth work in placed of the chicken broth?
Yes, that will work great!
Turned out amazing! I was looking for a recipe that had fresh dill and scallops, I had just been at the store looking for seafood for NYE. Large Sea Scallops were on sale and they has fresh dill.
I just made this for my 2020 New Years dinner! So good! The only thing I changed is I did not use dill. I love dill pickles, but not crazy about it as a spice. I only used 1/2 of the dijon mustard, and next time I make this, I’m mot goi g to use it at all. I served it over fettuccine. Omg. Well, I guess I chamged more than one thing!
Love this recipe, I have made it twice, once as per the instructions and on Christmas day I barbecued the scallops in their shell and then spooned the sauce over them, great either way. Tried it with the prawns and it was really lovely too. Someone mentioned salmon, I think it would be a brilliant combination
Amazing. I added in shrimp as well it was so good !!! Hubby and I were happy !
I have used this recipe several times, never disappoints. I add angle hair pasta to the suace and top with the scallops. Best Scallops I have ever made!
Does simmering the wine and lemon in your cast iron not dissolve the seasoning. The recipe looks amazing but whenever I have cooked anything acidic (tomatoes, lemon juice) it has reduced years of Teflon-rivaling seasoning to bare shiny metal (and given the dish a metallic taste. Help!
really really good my fault it was a little salty as I did not have unsalted broth or butter easy directions!!
I am allergic to mustard. is there a substitute I could use in this recipe ?
You are welcome to omit the mustard for this recipe.
Just delicious!
Tout simplement délicieux!
I normally don’t care for scallops but my husband likes them. So I tried this recipes. Terrific! I can do this one & enjoy scallops now. I did add a scoop of sour cream with the Dijon to make it more creamy. Served sauce over scallops & rice. Very, very good.
I ruined my scallops. The salty taste overwhelmed everything. I followed everything exactly step-by-step.f
In this pandemic, I cannot go our looking for scallops. I wonder if I can use this sauce to cook salmon, which I already have in the freezer.
Yes, that will make for a great substitute!
Thank you, this was my first success with scallops. My scallops may have been smaller, I cooked them 2 minutes per side. I was out of lemons and used limes. The directions were very helpful.
Delicious! Thank you!
This was way to salty. I must admit that I use very little salt in my cooking and chose not to salt the scallops before they went into the skillet. I am also versed in cooking with capers. I think for me I would skip the bine. This was the first time I was asked to brine scallops before cooking. Otherwise all of the ingredients will make a great dish.
Really delicious! Just made your Pan Seared Scallops with Lemon Caper Sauce for Easter, definitely a hit.
We are a big fan of Chicken Piccata and this was a twist for scallops. The dijon mustard was a great addition to the recipe.
Super easy and quick to make. Highly recommend.