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Pan Seared Scallops

Pan Seared Scallops are light, sweet and delicious. With this easy 4 ingredients recipe you'll never worry about messing up scallops again.
5 from 1 vote
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course 30 minutes or less, Seafood
Cuisine American
Servings 4 servings
Calories 136 kcal


  • 1 lb sea scallops
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tsp salt
  • 1 tsp pepper


  • If using frozen scallops, allow to thaw in the fridge. Then rinse the scallops and place on a paper towel and pat dry.
  • Let the scallops sit for a few minutes and pat dry again. Then remove the muscle on the side of the scallops (sometimes this is already done).
  • Heat a skillet over medium high heat, adding butter and olive oil. Season one side of the scallops with salt and pepper.
  • Once the skillet is hot, place scallops, seasoned side down into the skillet. Salt and pepper the other side of the scallops. Let cook for 2 minutes and then carefully flip over to cook the other side.
  • Once the sides of the scallops are opaque, they are cooked through. There should be a golden brown sear on both sides. Remove from the skillet and serve immediately.


Tips for cooking scallops: a raw scallop will be somewhat translucent. As it's cooking, you can watch the sides become more opaque, this is how you know they are done. It shouldn't take more than 4 minutes to cook the scallops through on both sides. 
  • Even if cooking from frozen, always rinse your scallops under cold water before preparing. 


Serving: 1servingsCalories: 136kcalCarbohydrates: 4gProtein: 14gFat: 7gSaturated Fat: 2gCholesterol: 35mgSodium: 1026mgPotassium: 232mgFiber: 1gSugar: 1gVitamin A: 87IUCalcium: 7mgIron: 1mg

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword easy scallops, pan seared scallops, scallops
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