Scallops are a restaurant favorite, but they’re also one of the quickest seafood dishes you can make at home. With fresh scallops, a hot pan, and the right technique, you can create a tender, golden brown sear in just a few minutes. Some seafood techniques, like shucking oysters, take more practice, but cooking scallops is surprisingly simple once you understand the basics.
Whether you’re learning how to cook scallops for the first time or looking to try a new scallops recipe, this guide brings everything together, plus two delicious recipes to make in your own kitchen.
Table of Contents
Choosing the Best Scallops
The scallops you choose at the seafood counter have a direct impact on how well they cook. Understanding the differences helps you get a good sear, better flavor, and the texture you want.
Wet vs. Dry Scallops
Wet scallops are treated with a solution that causes them to soak up water. This makes browning difficult and can change the flavor. Dry scallops, on the other hand, are untreated and have a naturally sweet taste. They caramelize beautifully in a hot pan, making them the better choice for perfect seared scallops.
Bay Scallops vs. Sea Scallops
Bay scallops are smaller and cook quickly. They’re great for pasta dishes or recipes that require a fast sauté.
Sea scallops are much larger, meatier, and better for pan-searing. If you want scallops with a golden crust and tender center, choose large sea scallops whenever possible.
Understanding Scallop Sizes
You’ll often see scallops labeled 10/20 or 20/30. This simply refers to how many scallops are in a pound. A smaller number means larger scallops. Larger scallops are easier to cook evenly and offer more surface area for browning.
Preparing Scallops Before Cooking
Good prep makes the difference between rubbery texture and beautifully cooked scallops.
Rinse them briefly under cold water, then pat dry with a paper towel. Removing moisture helps scallops brown properly instead of steaming. You’ll also find a small side muscle attached to the scallop. Pulling this off results in a more tender bite.
Season the scallops lightly with salt and pepper right before cooking. Using a hot pan — ideally cast iron or stainless steel — helps create a golden crust. Avoid nonstick pans, which prevent browning.
How to Cook Scallops for a Perfect Sear
Start by heating a large skillet over medium-high heat. A hot pan allows scallops to sear quickly. Add a high-smoke-point oil such as light olive oil or vegetable oil.
Once the oil is shimmering, place the scallops in the pan in a single layer. Leave space between them so they cook evenly. Let them cook undisturbed until a golden crust forms on the bottom and they release naturally from the pan.
Flip using a thin spatula, then lower to medium heat. Add butter to create a simple garlic butter base or to spoon over the scallops as they finish cooking.
Remove the scallops when the centers are mostly opaque but still slightly translucent. They continue cooking off the heat and stay tender instead of firm.
Flavor Boosters for Cooked Scallops
Small additions can bring out the natural sweetness of scallops. Fresh herbs like parsley or chives pair well with lemon juice, garlic, and melted butter. Most recipes keep things simple so the scallops remain the focus.
Our Favorite Scallop Recipes
Below are two complete scallop recipes, one classic and one bright and citrusy, both made with sea scallops and ready in just a few minutes on the stove. Like shrimp, scallops are naturally low in fat, low carb, and high in protein, making them a delicious and nutritious addition to any meal.
Garlic and Lemon Butter Scallops
This scallops recipe takes less than 10 minutes and is perfect for a weeknight dinner.
Ingredients
• ¼ cup parsley, chopped
• 1¼ lbs scallops
• ¼ cup broth or dry white wine
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 2 tbsp lemon juice
• 4–5 large garlic cloves, minced
Instructions
- Remove the side muscle and pat dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Add the scallops in a single layer. Cook 2–3 minutes, until a golden crust forms.
- Flip and cook another 2 minutes. Transfer to a plate.
- Melt 2 tbsp butter in the pan and scrape up browned bits.
- Add garlic and cook until fragrant.
- Pour in the broth or wine and simmer until reduced by half.
- Stir in remaining butter and lemon juice.
- Return scallops to the pan briefly to warm through.
- Garnish with parsley and serve.
Seared Scallops with Fennel Salad and Red Chili
Makes 4 servings.
Ingredients
• 2 tsp grapefruit zest
• 2 small red chilis, finely chopped
• ¼ cup fresh grapefruit juice
• ¼ tsp kosher salt, plus more for seasoning
• Olive oil for drizzling
• 12 large sea scallops
• 1 small fennel bulb, thinly sliced
• 2 tbsp vegetable oil
• ⅓ cup fennel fronds
• 1 tbsp white wine vinegar
Instructions
- Mash grapefruit zest, chili, and salt into a paste.
- Lightly salt the scallops.
- Heat vegetable oil in a large skillet over high heat.
- Add scallops and cook about 1 minute, until the edges brown.
- Transfer to a plate, browned side up.
- Brush each scallop with the chili paste.
- Toss fennel with vinegar and a pinch of salt.
- Drizzle scallops with grapefruit juice.
- Top with fennel salad and fronds.
- Finish with olive oil.
What to Serve with Scallops
Serving suggestions include roasted vegetables (for example, some Crispy Brussel Sprouts), seasoned rice, garlic potatoes, sautéed spinach, or a crisp salad. Scallops also pair well with citrus-based sauces and fresh herbs.
FAQ: Cooking Scallops at Home
How long should scallops cook?
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Most scallops cook in about two minutes per side. A perfect sear develops when they’re golden brown and springy to the touch.
How do I know when scallops are done?
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The center should look mostly opaque with a slight translucence. If scallops feel firm, they’re overcooked.
How long do fresh scallops last in the refrigerator?
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Use fresh scallops within two days. Store them in an airtight container and keep them cold until you’re ready to cook.
Can scallops be reheated?
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Yes. Reheat gently so they don’t develop a rubbery texture. A quick warm-through is all they need.
Why won’t my scallops brown?
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If scallops don’t brown, the pan may not be hot enough, the scallops may not be dry, or you’re using a nonstick skillet.
Can I cook frozen scallops?
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Yes. Some frozen scallops must be thawed first, while others can go directly into the pan. Always pat scallops dry before cooking.
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