This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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!
Delicious excellent step by step. easy to follow and thanks for the precook soaking tip, it made a huge difference in the texture.
Sauce tasted good, but was too heavy for scallops IMO. The title of the recipe should be “Lemon Dijon Sauce with Capers”. The mustard is what put it over the top for me. I used the wine, but if I make this again I will ditch the dijon. Lemon, garlic, capers & wine would suffice. I like tasting scallops, not sauce.
So it’s the time of lent for me and the hubby, so I decided to try this since I had some scallops and shrimp in the freezer. I’ll admit I skipped the mustard, but did everything else, and OMG, will definitely be doing this again. I’m not a big scallop eater, but thought maybe I hadn’t been making them wrong previously. I also added some vegetarian mushroom ravioli while the sauce was simmering. It was delicious, and now I will try scallops a bit more often. This was a great recipe, thank you so much.
This is one of my sbsolute favourite recipes. So briney delicious with the capers and lemony notes with dill and the brightness of the dill. Absolute gorgeous meal. Even great day 2 and 3. ?
I haven’t made this yet but plan to. Is there any of this that can be done ahead of time, like the briningJ
Since that only takes about 10 minutes, I would suggest making this just before you plan to serve it! Let me know how it turns out for you!
Make sure you use scallops that have NOT been treated with STP (Sodium tripolyphosphate). A scallop will absorb water when processed with STP and when you cook it release the water. That makes it harder to sear the scallop. Instead it will end up poaching in the released water.
Absolutely delicious!!!! I am ready to make it again. Thanks for a new favorite!!
My thoughts exactly! Absolutely delicious – I added mushrooms to the sauce as well – a fabulous meal!!
I really appreciated the detailed instruction on how to brine, prepare, and sear the scallops. They were perfect! I think I will cut down the fresh lemon juice next time – it was a little overpowering.
Made this tonight for company for the first time. They loved it!
This recipe is really good. This time I omitted the mustard and it was perfect. I think the listed prep time at 20 minutes should be the cook time and the prep time 8 min. Just noticed this today. Thanks for the recipe.
If you cooked these for 20min, they would be very rubbery. Scallops, like shrimp, only need a few mins to cook.
Love it
This turned out wonderful! So flavorful and filling. Thank you for sharing your recipe:)
Great recipe. My family ate it up! Very tasty; however, I am going to tweak the Dijon mustard next time. They said it seemed to take over the entire dish. Will definitely use this again!
I LOVED this recipe. I’m a good cook and enjoy dishes with lots of flavor. This one has it all. I could lick the pan!
Delicious! I left out the dill because I’m not a fan of it, but next time, I’ll try substituting tarragon. I loved how the mustard brought out the sweet, subtle flavor of the scallops. I cut the recipe down to one portion because I’m eating alone, but I seriously wish I made more. I would eat it all right now.
EZ and Delicious! First time I brined scallops; they were wonderfully tender and plump! Didn’t have wine on hand, but everything else we followed to a T. Thank you.