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Pan Seared Scallops

Pan seared scallops develop a deeply golden crust in a hot skillet while staying tender and opaque inside. Finish them with melted butter and serve immediately with fresh lemon wedges.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sea scallops large, dry-packed; side muscles removed
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 tbsp canola oil divided
  • 2 tbsp unsalted butter divided
  • 1 lemon cut into wedges

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the scallops very dry with paper towels, then season all over with the salt and pepper.
  2. Heat a 12-inch skillet over medium-high heat until very hot, then add 1/2 tablespoon of the oil and half the scallops in a single layer, leaving space between them.
  3. Sear without moving for 2 to 3 minutes, until deeply golden.
  4. Turn the scallops, add 1 tablespoon of the butter, and cook for 1 to 2 minutes, spooning the melted butter over them, until opaque and 145°F in the center; transfer to a plate.
  5. Add the remaining oil and scallops to the skillet and repeat the searing process with the remaining butter.
  6. Serve the scallops immediately with the lemon wedges.

Notes

For the best golden crust, make sure the scallops are very dry and leave space between them in the skillet. Refrigerate leftovers for up to 2 days; cooked scallops can be frozen, though their texture may soften. For a dairy-free option, replace the butter with additional canola oil.