Skillet Seared Sea Scallops
Restaurant-quality golden seared scallops with a caramelized butter-basted crust in just 5 minutes of actual cook time.
- Cook temp
- 500°F
- 260°C · preheat
- Total time
- 10 min
- 5 prep · 5 cook · 1 rest
- Flip at
- 2 min
- of 5 min cook
- Pull at
- 130°F
- USDA safe minimum
How to Pan Sear Scallops with Christie Morrison | ATK Cooking School · America's Test Kitchen
Christie Morrison of America's Test Kitchen demonstrates removing the side muscle, patting scallops dry, and searing for a golden crust.
- Target //Cook at High Heat for 10 mins (flip at 2 mins).
- Doneness //Pull when internal temperature reaches 130°F (USDA safe minimum). Rest 1 mins before slicing.
- Golden Rule //Scallops are the date night power move. They look like fine dining, cost less than a good steak, and take 5 minutes to cook. The secret is bone-dry scallops plus a screaming hot pan. If you see steam instead of sizzle you already lost.
- Family Tweak //Cut seared scallops into halves and serve with a mild lemon butter dip. Skip the white pepper for younger palates.
Ingredients
- 12 piecesU-10 Dry-Packed Sea Scallops, side muscles removed
- 1 tbspAvocado Oil
- 2 tbspUnsalted Butter
- 1 cloveGarlic Clove, crushed
- 1/2 wholeLemon, juiced
- 1/2 tspKosher Salt
- 1/4 tspWhite Pepper
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Pat 12 dry-packed sea scallops bone dry and season with salt and white pepper.
- 2
Sear in a smoking-hot oiled skillet for 2 minutes until a deep golden crust forms.
- 3
Flip, add 2 tbsp butter, and baste for 1.5 minutes until just opaque at edges.
- 4
Serve immediately with brown butter and lemon drizzle.
Step by step
Tap a step to cross it offDry & Season the Scallops
Remove the tough side muscle from 12 U-10 dry-packed sea scallops. Pat each scallop thoroughly dry with paper towels on all sides. Season one flat side with a pinch of kosher salt and white pepper just before searing.
WhyDry-packed scallops are essential. Wet-packed scallops are full of water and will steam instead of sear no matter how hot your pan is.
Blazing Hot Sear
Heat a stainless steel skillet over high heat until a drop of water instantly evaporates. Add 1 tbsp avocado oil. Place scallops seasoned-side down in the pan with space between each one. Do not move them. Sear for 2 minutes until a deep golden-brown crust forms on the bottom.
WhyIf the scallops do not sizzle violently on contact the pan is not hot enough. Wait longer.
Flip & Butter Baste
Flip each scallop. Add 2 tbsp unsalted butter and 1 crushed garlic clove to the pan. Tilt the skillet and baste scallops with the foaming butter for 1 to 1.5 minutes. Scallops are done when the sides are opaque but the very center is still slightly translucent.
WhyScallops go from perfect to rubber in about 30 seconds. Pull them slightly underdone because they keep cooking.
Plate & Finish
Transfer scallops to warm plates. Squeeze fresh lemon juice into the brown butter in the pan and swirl. Spoon the lemon brown butter over each scallop. Serve immediately.
WhyWarm plates keep the scallops from cooling too fast. A cold plate kills a perfect sear.
- Dad pro tip
- Scallops are the date night power move. They look like fine dining, cost less than a good steak, and take 5 minutes to cook. The secret is bone-dry scallops plus a screaming hot pan. If you see steam instead of sizzle you already lost.
- Kid & toddler adjustment
- Cut seared scallops into halves and serve with a mild lemon butter dip. Skip the white pepper for younger palates.
- Serve with
- Creamy risotto · Roasted asparagus · Crusty bread with butter
- Reheating
- Scallops are best fresh. If necessary, reheat gently in a 300°F oven for 3 minutes. Do not microwave.
- Calories
- 210
- Protein
- 28 g
- Carbs
- 3 g
- Fat
- 9 g
Nutrition source: USDA FoodData Central #174216. Cook-time basis: U-10 dry-packed sea scallops in stainless steel skillet over high heat; 130°F internal for translucent center per FDA seafood guidance.
Frequently Asked Questions
How do you reheat leftover skillet seared sea scallops without ruining the texture?
Scallops are best fresh. If necessary, reheat gently in a 300°F oven for 3 minutes. Do not microwave.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 130°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 1 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Cut seared scallops into halves and serve with a mild lemon butter dip. Skip the white pepper for younger palates.
What are the best side dishes to serve with this?
Recommended sides include Creamy risotto, Roasted asparagus, Crusty bread with butter.