Go Back
+ servings
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!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 115 kcal


  • 1 lb. Jumbo Sea Scallops
  • Kosher Salt to taste
  • Black Pepper to taste
  • 2 tbsp. Butter
  • 1 tbsp. Extra Virgin Olive Oil
  • Fresh citrus to taste


  • 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!


Sodium: 452mgCalcium: 15mgVitamin A: 16IUSugar: 1gPotassium: 242mgCholesterol: 28mgCalories: 115kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 14gCarbohydrates: 4gIron: 1mg
Keyword pan-seared scallops, scallops, scallops at home, seafood
Tried this recipe?Let us know how it was!