Pan-Seared Scallops At Home: Restaurant Quality

Name: Pan-Seared Scallops, Restaurant Quality
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Jumbo Sea Scallops; Kosher Salt; Black Pepper; Butter; Extra Virgin Olive Oil; Fresh citrus (to taste)

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

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

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!

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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,

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