Pan-Seared Scallops At Home: Restaurant Quality

April 7, 2020
Pan-seared, restaurant-quality scallops at home by JC Phelps of JCP Eats, A Southern Kentucky Food, Travel, and Lifestyle Blog

Hey, y’all. Did you know that you can easily make pan-seared scallops at home? I’m taking restaurant quality pan-seared scallops. I have a confession: I once believed it to be much, much harder than it is.

I love scallops; in fact, they are one of my go-to dishes at restaurants. I think that’s why I had never tried making them at home — they are a treat for a night out. But, after making them, I’m kicking myself in the rear. Why? Because they are SO easy to prepare!

While there are a few specific rules to follow, the process is very simple — you’ll be surprised at just how quickly you can make restaurant-quality scallops in the comfort of your own home!

Originally posted April 2020, updated August 2021

Pan-Seared Scallops At Home: Restaurant Quality

Do they need to be dry?

  • Whether you are purchasing your scallops fresh or frozen, you must pat them dry. This is vital to obtaining the perfect sear. Pat the outside – liberally – with a paper towel.
  • What if the scallop still has muscle attached?

  • If you purchase scallops that have a small bit of muscle still attached, remove it before cooking.
  • What’s the key to making restaurant-quality scallops at home?

    The key? Do not crowd the scallops in your pan! Scallops need a few inches of space around them; otherwise, they’ll steam and fail to sear well.

    The Recipe

    Pan-Seared Scallops At Home

    Enjoy my recipe for Pan-Seared Scallops at home? Check out my other recipes here!

    Pan-Seared Scallops At Home

    Pan-Seared Scallops, Restaurant Quality

    JC Phelps
    Love scallops? Well, listen up: making pan-seared scallops (that are restaurant-quality!) at home is very easy and much more affordable than ordering them out. Learn how to make them in this foolproof recipe!
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Main Course
    Cuisine American
    Servings 4 people

    Ingredients
      

    • Jumbo Sea Scallops
    • Kosher Salt
    • Black Pepper
    • Butter
    • Extra Virgin Olive Oil
    • Fresh citrus to taste

    Instructions
     

    • Pat jumbo sea scallops dry with a paper towel. Do not skip this step.
    • Season one side of the dried scallops with kosher salt + black pepper.
    • Heat a skillet with extra virgin olive oil; when the skillet is piping hot, place scallops in the oil, seasoned side down. Do not crowd them in the pan — they need space to sear. You will know that the skillet is hot enough if it sizzles once you place a scallop down in the oil.
    • Season the other side of the scallop with kosher salt + black pepper.
    • Sear the scallops for roughly two minutes on the first side. You will know they are ready to flip when the tops have a gorgeous, brown sear.
    • Flip the scallops once and sear the other side for 2 minutes. After flipping, add some butter to the skillet to flavor the scallops.
    • Remove from the skillet + serve immediately. I like to have fresh citrus on-hand to squeeze on top of the scallops.
    • Enjoy!
    Keyword pan-seared scallops, scallops, scallops at home, seafood

    Now, how easy was that? In less than 10 minutes, you can have restaurant-quality scallops at home. The best part? It’s SO much more affordable.

    Y’all come back now, ya hear?

    My best,

    JC

    Keep Up With JCP Eats

    Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on InstagramFacebookPinterestTik TokTwitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

    Enjoy my recipe for Pan-Seared Scallops at home? Check out my other recipes here!

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