Pan-Seared Scallops: A Beginner's Guide

Pan-seared scallops are a delicious, elegant meal that can be made at home with minimal effort. They are simple to cook and only require a few key ingredients to taste good. The key to achieving a flavoursome, caramelised exterior and tender interior is to sear the scallops in a very hot pan, leaving them untouched as they cook.

To finish the dish, a simple lemon-butter pan sauce is all you need. The citrus highlights the scallops' briny sweetness and tempers their richness. You can also experiment with different citruses like lime, grapefruit and orange, or dress the scallops with fresh herbs such as tarragon, chives, thyme, basil, dill or parsley.

Pan-seared scallops are best served with risotto, a green salad and a crisp white wine.

Choosing the right scallops

Type of Scallops:

Start by deciding between sea scallops and bay scallops. Sea scallops are larger, higher-quality scallops commonly served in restaurants. They are ideal for pan-searing due to their size and firm texture. Bay scallops, on the other hand, are smaller, sweeter, and more delicate. They are often used in seafood stews rather than pan-searing.

Wet vs. Dry Scallops:

When buying scallops, look for "dry" or "dry-packed" scallops. Wet scallops have been soaked in a preservative phosphate solution, causing them to absorb more water. This can impact their ability to develop a nice sear and caramelized crust when cooked. Dry scallops, on the other hand, have not been treated with chemicals or solutions and are preferred for pan-searing as they can better achieve that golden exterior.

Appearance and Smell:

Fresh scallops should have a firm texture and a briny, seawater-like scent. Avoid scallops with any sharp or fishy odours, as these may be spoiling. Dry scallops will also appear darker, with a beige colour, while wet scallops are usually whiter.

Scallop Size:

Scallops are typically labelled with a range, such as 10-20 or 20-30 per pound. Larger sea scallops are considered more premium and are ideal for pan-searing. Look for scallops labelled as U/15-20 or U/10-20 for larger sizes.

Fresh vs. Frozen:

Most scallops found in stores have been frozen at some point. Fresh scallops should be cooked within a day or two of purchase, as they are highly perishable. Frozen scallops are a good option and can be thawed before cooking.

When selecting scallops, opt for dry sea scallops of a larger size, with a firm texture and a mild, briny scent. Avoid those with a fishy odour, as these may be past their prime. Remember to pat your scallops dry before cooking, as moisture can impede browning and prevent a proper sear.

Pan preparation

To make pan-seared scallops, you will need a pan that retains heat well, such as a cast-iron skillet. Avoid using a non-stick pan, as this will prevent the scallops from browning properly. You will also need to ensure that your pan is big enough to allow the scallops enough space so they are not steaming each other.

Before adding the scallops to the pan, it is important to heat the pan until it is very hot. Add some oil to the pan—one with a high smoke point, such as avocado, light olive, or vegetable oil—and swirl to coat the pan. Place the scallops in the pan, ensuring they are in a single layer and well-spaced. Season with salt and pepper.

Sear the scallops on the first side without moving or flipping them for around 2–3 minutes, or until golden. Then, using tongs, turn the scallops over and cook the other side for 1–2 minutes.

Once the scallops are cooked, remove them from the pan and set them aside on a plate. Remove the pan from the heat and add some butter. As the butter melts, add some lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.

Finally, add the scallops back into the pan and baste with the sauce to warm them through. Then, divide the scallops and sauce onto plates and serve.

Cooking time

The cooking time for pan-seared scallops is generally around 5 minutes, but this can vary depending on the size of the scallops and your desired level of doneness. Here is a step-by-step guide to help you achieve perfectly cooked pan-seared scallops:

• Start by heating a large cast-iron skillet or a thick-bottom nonstick pan over medium-high heat until it is very hot. You can use two pans if you have a large number of scallops to prevent overcrowding. Avoid using stainless steel or non-stick pans as the scallops may stick.
• Once the pan is hot, add a high-smoke-point oil such as olive oil, avocado oil, or vegetable oil. You want the oil to be shimmering or sizzling.
• While the pan is heating up, prepare the scallops by patting them very dry with paper towels. This step is crucial as moisture will impede browning and prevent a good sear. If using frozen scallops, make sure they are completely thawed and dried before cooking.
• Optionally, you can dust the scallops with a light coating of flour on both sides. The flour will help absorb excess moisture and promote even browning.
• Season the scallops generously with salt and pepper on one side.
• Carefully place the scallops in the hot pan, seasoned side down, making sure to leave enough space between them so they don't steam each other. You should hear a sizzling noise when they hit the pan.
• Sear the scallops undisturbed for about 2-3 minutes on the first side. Do not move or flip them during this time to allow for a nice crust to form.
• While the first side is searing, season the other side of the scallops with salt and pepper.
• After 2-3 minutes, use tongs to flip the scallops. You may need to gently wiggle them side to side to release them from the pan.
• Add a small amount of butter to the pan while the second side cooks. The butter will melt and add a rich flavour to the scallops. You can also add aromatics such as garlic, thyme, or rosemary at this point for extra flavour.
• Baste the scallops with the melted butter for about 1 minute, using a spoon to drizzle the butter over them.
• The total cooking time for the scallops should be around 4-5 minutes for a medium to medium-well doneness. Remove them from the pan when the centre is still slightly translucent, as they will continue to cook a little after being removed from the heat.
• For well-done scallops, you may need to cook them for an additional 30 seconds to 1 minute. However, be careful not to overcook them, as this will make them rubbery.
• Once the scallops are cooked to your desired doneness, transfer them to a plate and serve immediately. Scallops are best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 3 days.

Serving suggestions

Pan-seared scallops are a delicious, elegant, and easy-to-make meal. They are best served with something light, like a salad, or with a side dish such as rice, pasta, or roasted vegetables. Here are some ideas for serving pan-seared scallops:

Salads

• Arugula salad
• Arugula zucchini salad
• Spinach apple salad
• Caprese salad
• Fennel orange salad
• Pomegranate salad
• Green salad

Starches

• Creamy polenta
• Mashed potatoes
• Mushroom risotto
• White or brown rice
• Cauliflower rice
• Pasta

Vegetables

• Roasted asparagus
• Roasted cabbage
• Roasted green beans
• Baked asparagus with parmesan
• Sauteed green beans
• Roasted broccolini
• Parmesan broccoli
• Crispy roasted brussels sprouts
• Sauteed mushrooms and onions
• Roasted cauliflower
• Zucchini noodles

Other

• Crispy brussels sprouts with maple glaze
• Bacon jam
• Ultimate sauteed vegetables
• Garlic basil butter

Storage and reheating

Pan-seared scallops are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2-5 days. You can also freeze raw or cooked scallops for up to 3 months in a freezer-safe, airtight container.

When reheating scallops, it is important not to overcook them. Warm them in a hot skillet or in the microwave at half heat, being careful not to heat them for too long. You can also heat them in a skillet with a little olive oil over low heat until warm.

Frequently asked questions