Butter Seared Scallops

Name: Butter Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons unsalted butter; Salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; Chopped parsley for garnish

Highlighted under: Comfort Food

I absolutely love making butter seared scallops for a quick and elegant dinner. The rich flavor of the brown butter, combined with the sweet, succulent scallops, creates an impressive dish with minimal effort. What’s magical about this recipe is the perfect sear that elevates the dish, making it restaurant-quality in the comfort of my home. I often serve it with a simple salad or over a bed of creamy risotto, making it versatile for any occasion.

Created by

Marina Lowe

Last updated on 2026-01-20T02:10:07.544Z

When I first attempted to sear scallops, I was nervous about achieving that perfect golden crust. Through trial and error, I've learned that the key is to ensure the scallops are dry before hitting the hot pan. This allows for that beautiful caramelization that enhances their natural sweetness.

Another tip is to not overcrowd the pan. I usually cook them in batches, giving each scallop enough space to develop that delightful sear. It’s these little details that have transformed my simple scallops into a gourmet experience!

        Why You'll Love This Recipe
        The delicate balance of buttery richness and the sweet taste of scallops.
Quick and easy preparation, perfect for weeknight dinners or special occasions.
Impressive presentation that will wow your guests, yet simple enough for beginners.

      

Choosing the Right Scallops

When selecting scallops, it's essential to choose 'dry' scallops, which means they haven't been treated with preservatives like phosphates. This allows for a cleaner flavor and a superior sear. Look for scallops with a creamy color and a fresh ocean scent. Avoid scallops that appear wet or slimy, as they may have been previously frozen or treated. Larger scallops, such as U10 or U12, are the best choices for this recipe since their size allows for a better sear while maintaining a tender inside.

To ensure a consistently great result, make sure your scallops are uniform in size. If you have different sizes, they may not cook evenly, leading to some being overcooked while others are undercooked. If you can only find smaller scallops, reduce the cooking time slightly, checking for a golden crust before flipping them over.

As a tip for freshness, if you're purchasing scallops from a fishmonger, ask when they were caught to ensure you’re getting the top quality. If you bring frozen scallops home, thaw them slowly in the refrigerator overnight for the best texture before cooking.

Mastering the Sear

The key to achieving that beautiful caramelization on your scallops lies in the temperature of your pan. Use a heavy skillet, preferably cast iron or stainless steel, to promote even heating. Preheat your pan over medium-high heat until it's just beginning to smoke; this will help the scallops get that golden-brown crust without overcooking the inside. Remember to not overcrowd the pan; if needed, cook in batches to maintain high heat and proper airflow.

While the scallops are searing, resist the temptation to move them around too much. Keeping them in place allows for maximum contact with the pan, enhancing the Maillard reaction, which delivers those rich, savory flavors. You should see the edges of the scallops turning opaque as they cook, a sign that they are almost ready to flip. This typically takes about 2-3 minutes per side.

Additionally, adding butter only after flipping is essential. Not only will it prevent burning, but it also allows the butter to infuse the scallops with flavor. When adding the butter, tilt the pan slightly to pool the melted butter and use a spoon to baste the scallops with the fragrant brown butter. You’ll know they’re done when they feel firm to the touch and no longer translucent in the center.

Ingredients

Gather these ingredients to make the best butter seared scallops:

Ingredients

8 large sea scallops
2 tablespoons unsalted butter
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Chopped parsley for garnish

Instructions

Follow these steps to create beautifully seared scallops:

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Add the scallops to the pan in a single layer, ensuring they are not touching. Sear for about 2-3 minutes until golden brown, then flip.

Add Butter

After flipping, add the butter to the pan. Spoon the melted butter over the scallops as they cook for another 2-3 minutes.

Finish and Serve

Once fully cooked, remove from the heat, drizzle with fresh lemon juice, and garnish with parsley before serving.

Pro Tips

For an extra layer of flavor, consider adding minced garlic or a sprinkle of crushed red pepper while the butter melts.

Serving Suggestions

Butter seared scallops are incredibly versatile, making them a wonderful companion to various sides. For a light meal, serve them on a bed of arugula or mixed greens dressed with a zesty lemon vinaigrette. The peppery notes of arugula will complement the butteriness of the scallops beautifully. Alternatively, for a comforting dish, try plating them over creamy risotto or mashed potatoes for added richness. A drizzle of the brown butter from the pan adds an extra touch of decadence.

If you want to elevate your presentation, consider garnishing with microgreens or edible flowers. These add a pop of color and sophistication that’s perfect for impressing guests at a dinner party. I often pair my scallops with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, to enhance the overall dining experience.

For those looking for a twist, try pairing the scallops with a fruit-based salsa, such as mango or peach, which adds a refreshing contrast to the buttery flavor. The sweetness in the fruit will enhance the natural sweetness of the scallops, creating a delightful balance.

Storage and Reheating Tips

If you have leftover scallops, you can store them in an airtight container in the refrigerator for up to 2 days. However, keep in mind that they are best enjoyed fresh due to their delicate texture. To reheat, gently warm them in a skillet on low heat for a few minutes, adding a touch of butter to keep them moist and prevent drying out. Avoid microwaving, as it can turn them rubbery.

If you're planning to make this dish ahead of time, consider cooking the scallops and storing them separately from the sauce. This allows you to reheat both without compromising texture. Simply sear them fresh before serving for optimal results. Any leftover brown butter can be refrigerated and used later, as it adds a rich flavor to future dishes like pasta or vegetables.

For freezing, it's best to not freeze the cooked scallops, as they can lose their texture. However, if you must, place them in a single layer on a baking sheet until frozen solid and then transfer to a freezer-safe container. Use them within a month for the best quality, and remember to thaw them in the refrigerator before reheating.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What is the best type of scallops to use?

Look for U.S. wild-caught sea scallops for the best flavor and texture.

→ Can I use oil instead of butter?

While oil can be used, butter enhances the flavor significantly, making it worth using.

→ What should I serve with scallops?

They pair wonderfully with a light salad, pasta, or even creamy risotto for a heartier meal.