Pan Seared Scallops (Tips & Tricks!)

Here’s the trick to cooking seared scallops and getting that perfect brown crust! Follow these simple tips for a quick and easy dinner party.

Here’s how to make your favorite restaurant-style scallops at home: super easy Fried scallops! Scallops have a deliciously mild, sweet flavor that’s easy to love: and there’s nothing quite like that perfectly seared crunch on the outside. But let’s face it. The scallops are easy to cook but difficult to get right. It takes a little know-how to get that golden crust without undercooking or overcooking. But once you know a few secrets, it’s very easy and only takes 5 minutes to cook. Here’s everything you need to know about seared scallops…done right.

The type of scallops to buy

Let’s start at the beginning. What kind of scallops should you buy for this recipe? There are many options that you will see in the store: here is the overview:

• Giant Scallops: Scallops are large and the sear kind. Avoid scallops: they are very small and are mainly used in stews.
• Fresh vs Frozen Scallops: You can use both! Many frozen scallops are wet (see below), but our method has a secret step that lets you use both.
• Wet Scallops vs. Dry Scallops: Wet scallops are treated with water and sodium tripolyphosphate, then frozen, which can give them a soapy flavor and bouncy texture (learn more). Buy dry scallops if you can find them, but you can also refresh wet scallops with a trick! Continue reading.
• Wild caught vs. breeding: Wild fish caught in your country is generally a sustainable choice. There are also quality options at well-regulated farms; see Seafood Watch consumer guide.

One secret to seared scallops: salt them!

OK, do you have your scallops? Great. Here’s a tip for the best taste of seared scallops. Salt them first! What does that mean? Just let them sit in a brine solution for 10 minutes before cooking. Why should scallops be pickled?

• This refreshes the taste of the moist scallops. If you buy wet scallops, it balances the flavor and removes the chemical taste. You can also add some lemon juice to really bring out the flavor.
• It helps flavor the inside of the scallop. When you season just before cooking, sometimes only the outside retains the flavor.

How to thaw frozen scallops

Convinced of the brine? Great. If you’re buying frozen scallops, just make sure you thaw them completely before placing them in brine. The anticipation of the night before is perfect as they will be ready when you wake up. Otherwise, here’s a last-minute tip for defrosting scallops:

• The day before (best option): Simply place the frozen scallops in the refrigerator overnight.
• Day of (in case of need): Store the frozen scallops in the wrapper or place in a resealable plastic bag. Place the bag pack in a large bowl of cold water. The scallops should defrost in about 30 minutes.

Which pan for seared scallops?

Final point: you need the right equipment for seared scallops. Here’s what you need to know about the type of oven to use:

• Don’t use a non-stick pan for seared scallops! The non-stick surface keeps the scallops from sticking to the surface of the pan, which creates that gorgeous Maillard reaction crust.
• Use your largest pan made of stainless steel, copper or cast iron. It should be as large as possible so that you can cook as many scallops as possible at once.

How to cook scallops: the master method

Now that you know what scallops to buy, what skillet to use, and the secret salting step, let’s make seared scallops! Here’s what you need to know about cooking scallops:

• Dry the scallops! This is perhaps the most important step. If there is water on the scallops, they will steam instead of brown. That’s a big no-no!
• Space the scallops as far apart as possible in the pan. You may need to make 2 batches. If the scallops are affected, they may also steam instead of browning.
• Cook for 2 to 3 minutes without touching them! Yes, step back and do nothing. Don’t move the scallops in the pan! Not moving the scallop allows the brown crust to form. It’s called the Maillard reaction, a chemical reaction that creates that wonderfully golden flavor on stir-fried proteins.
• Flip and cook without touching for another 2 to 3 minutes. Same, it forms the crust on the other side!

And let’s go! Scallops seared to perfection and golden and crispy on every side. See, it wasn’t that hard at all!

Garnish with lemon herb sauce if you like

Want to add a sauce to those beautifully seared scallops? Great! The technique involves removing the scallops from the pan, preparing the sauce, and then placing them back into the heated sauce. There is a special recipe for this: It is a very simple lemon and herb sauce! Go to Lemon and herb sauce for scallops.

More like scallops? Try our 12 Easy Scallop Recipes!

Make it a meal: what to serve with seared scallops!

Here’s the fun part: make a meal out of these beautifully seared scallops! They are healthy, light and have a Mediterranean flair. Here are some sides to serve with scallops:

This Seared Scallops recipe is…

Gluten free and pescetarian. For non-dairy products, omit the butter.