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Seared Scallops Recipe

Seared Scallops make a simple, yet elegant meal. Tender, buttery and delivious, these pan Seared Scallops are ready in 15 minutes! Served with a delicious pan sauce!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   1 pound large sea scallops
1 tablespoon salted butter
1 tablespoon olive oil

For the pan sauce: (optional)

    •   1/4 cup dry white wine or chicken stock
2 tablespoons salted butter
1 clove garlic minced
1 medium shallot finely diced
salt and pepper to taste


  1. Rinse scallops to remove any potential grit and drain well. Pat both sides of scallops dry with paper towels.
  2. Heat 12-inch skillet over medium heat. Add butter and olive oil into heated skillet and allow butter to melt.
  3. Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Cook for about 3 to 5 minutes and then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned.
  4. Remove the scallops from the skillet to a serving platter and keep warm.
  5. For the Pan Sauce: Allow the skillet to cool slightly, about 2 minutes. Add the dry white wine or chicken stock to deglaze the skillet. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Add butter, shallot, and garlic to the white wine, stirring constantly. Cook about 3 minutes, until the shallots have become tender and translucent. Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl.

This great family recipe is thanks to add-a-pinch Recipes at


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