Seared Scallops

Like lobster and other seafood splurges, plump sea scallops melt in your mouth when prepared simply—and you’ll look like a pro chef once you know how to cook scallops to perfection. Sea scallops have a sweet-yet-briny taste and tender-yet-firm flesh. When pan-seared, their natural amino acids and sugars react to the heat and quickly form a rich, butterscotch-hued crust where they sit against the pan.

The best part about scallops is how quickly they cook. The real work begins before you even put them in the pan, from buying the right variety to removing moisture for the best sear.

What are scallops?

Scallops are saltwater mollusks housed between two hinged shells, just like clams, mussels and oysters. The edible part is the muscle that opens and closes the shells. According to Monterey Bay Aquarium Seafood Watch, they’re among the most sustainable seafood options, especially when farmed using environmentally friendly methods by which the scallops do not touch the ocean floor.

Sea scallops are a larger species, with big, often thick muscle that makes them the best choice for searing. Bay scallops are much smaller; these perfect little morsels are harvested in shallower waters and require little (if any!) cooking time. Most wild-caught sea scallops sold in the United States are Alaska weathervane scallops; wild bay scallops often come from New England waters. Because they’re expensive to farm and are caught in just a few areas, scallops are more expensive than most other mollusks.

How to Buy Scallops

Unless you have access to fresh raw scallops, buy flash-frozen ones. These are usually harvested, shucked and immediately frozen at the farm or on the fishing vessel, making them the freshest option. Opt for the frozen scallops rather than the thawed ones in the store display case, and look for packages marked “dry.”

Wet-packed scallops are treated with chemicals to lengthen their shelf life, causing them to retain water and make them look plump. Avoid these. Not only do you pay for the additional water weight, but the preservatives make these scallops rubbery, and the extra moisture makes them challenging to sear. Dry-packed scallops have no additives, their weight is natural, and they sear beautifully.

How to Cook Scallops

There are many ways to cook scallops, including searing them on the stovetop, broiling them in the oven or grilling them. The key to getting that golden crust is removing the moisture. Remove frozen scallops from the packaging and thaw them on a towel overnight in the fridge. Once thawed and dry, cook the scallops in batches (as needed) to avoid overcrowding the pan. To prevent sticking, leave them undisturbed until they release easily; that means it’s time to flip them. It takes mere minutes to cook scallops through and give them a stunning, caramel-colored surface.

Scallops Recipe Ingredients

• Bread crumbs: Breading gives soft, delicate shellfish a protective, textured coating that prevents it from cooking too quickly in a piping-hot pan or breaking apart when you flip it. You can use store-bought bread crumbs or make homemade bread crumbs.
• Sea scallops: Look for 10-20s, which means there are 10 to 20 individual shucked scallops per pound. Pat them dry just before you bread them so that surface moisture doesn’t cause them to steam instead of sear.
• Butter and olive oil: Using both butter and oil imparts both flavors, and the oil dilutes the proteins in butter that tend to blacken and burn.
• White wine: White wine keeps the sauce light without overpowering the scallops’ briny sweetness. If you prefer not to cook with wine, substitute reduced-sodium chicken broth—not stock, which is thicker and more flavorful, and which will mask the taste of the scallops.
• Lemon juice: Lemon juice’s acidity enhances scallops and other seafood. Squeeze a whole lemon yourself for the brightest flavor, and serve extra lemon wedges alongside. You can also use bottled juice in a pinch.
• Garlic: Scallops taste best when served simply, so use just a little garlic in the sauce. Freshly minced garlic tastes fresher than garlic scooped from a jar.
• Parsley: Choose flat-leaf Italian parsley for cooking, and use curly parsley as a whimsical garnish.

Directions

Step 1: Prepare the breading

In a shallow bowl, toss the bread crumbs with the salt. Dip the scallops in the crumb mixture to coat both flat sides, patting them gently to help the coating adhere.

Step 2: Sear the scallops

In a large skillet, heat the butter and oil over medium-high heat. Add the scallops and cook them for 1 minute and 30 seconds to 2 minutes on each side, or until they’re just firm and opaque. Remove the scallops from the pan and keep them warm.

Editor’s Tip: Give the pan a swirl as the butter starts to foam and splatter. It helps the water in the butter to evaporate more steadily and minimizes the amount of hot fat that jumps from the pan. Add the scallops to the preheated pan once the oil shimmers, leaving space around each, and err on the side of slightly undercooked.

Step 3: Make the sauce

To the same hot pan, add the wine, lemon juice and garlic, and then bring the liquids to a boil. Stir in the parsley. Drizzle the sauce over the scallops and serve them immediately.

Recipe Variations

• Skip the breading: Pan-seared scallops show off their natural surface when you sear them directly in the hot butter and olive oil. This also removes the risk of bread crumbs loosening in the pan and burning. If you still want the texture, toss the scallops in the sauce and then sprinkle them with lightly toasted bread crumbs just before serving.
• Bake the scallops: To avoid cooking scallops in batches—especially if you’re doubling this sea scallops recipe—use an oven. After you’ve patted the scallops dry, toss them in the olive oil and arrange them in a baking dish. Toast the bread crumbs in the butter, sprinkle them over the scallops and bake in a preheated oven at 425°F until the scallops are just opaque, about 10 minutes.
• Change the seasonings: Replace the parsley with another fresh herb, like basil or rosemary. Mix a tablespoon or two of garam masala with the bread crumbs for a spiced coating. Instead of drizzling on a wine sauce, let guests dunk the scallops in a soy-based sauce the way you would shrimp with dipping sauce.

How to Store Scallops

Eating seared scallops immediately is best, but you can store them in the refrigerator as leftovers. The texture will suffer, however, especially if you reheat them. Some people prefer to eat leftover cooked scallops cold, such as on a salad, rather than risk them turning rubbery when warmed up.

How long do seared scallops last?

Seared scallops will last three to four days in an airtight container.

Can you freeze scallops?

Store uncooked scallops in the freezer for up to six months; be sure they are in airtight packaging. It’s best to use just the amount you need for sea scallop recipes. If you thaw an entire bag, you can refreeze the rest; refreezing affects the quality, however, so use refrozen scallops within a couple weeks to avoid freezer burn. We don’t recommend freezing cooked scallops.

How do you reheat scallops?

Delicate scallops quickly shift from tender to chewy when reheated. A quick saute over medium-low heat or a sear on a grill can keep their crusty surface without overcooking the center. Avoid the microwave, which can overcook the edges and draw out moisture.

Seared Scallops Tips

Do you need to clean scallops before cooking?

Shucked scallops are usually ready to cook, but sometimes a little piece of the tough connective tissue (called the “foot” or “catch muscle”) gets left behind. It looks opaque and stands out against the translucent flesh of a raw scallop, so it’s easy to spot and pinch off. This tissue is safe to eat but can be a little chewy. Otherwise, scallops are ready to cook; just remove as much moisture as possible with paper towels before you cook them.

What can you serve with seared scallops?

Serve seared scallops with rice side dishes, sauteed vegetables or a simple green salad. You can also serve scallops with pasta recipes, like quick fettuccine Alfredo or garlic spaghetti. Scallops with grilled filet mignon and a baked potato make a delicious surf-and-turf meal.

How else can you use seared scallops?

As appetizers, serve pan-seared scallops in lettuce cups with halved fresh cherry tomatoes or cubed mango and avocado, with the sauce on the side for people to drizzle at will. Turn seared sea scallop recipes into sliders, layered with homemade aioli, some lettuce or microgreens and a few pickled red onions. You can place the scallops directly on a salad; many of our best romaine lettuce salad recipes support their weight, and a dressing can replace the sauce.