Scallops are one of the easiest things you can cook, especially if you sear them in a pan (they’re just as easy as shrimp). There’s no need to be intimidated. Scallops are easy to cook, I promise. With a few tricks, you’ll be cooking them like a pro in no time. Plus, I’ll show you how to make our delicious garlic basil butter to serve with them.
Key Ingredients
Scallops: I look for large sea scallops since they taste sweet. I also prefer fresh scallops. Frozen scallops will work in this recipe, so check the tips section below for tips on thawing them before cooking. Oil, salt, and pepper: I cook my scallops in a hot skillet with some oil. Any high-heat oil works. I especially love avocado oil. You’ll also want to season the scallops liberally before cooking them. Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don’t have flour or are gluten-free. Butter, garlic, basil, and lemon: It’s hard to describe just how delicious our garlic basil butter is with these seared scallops. I highly recommend it, and it only adds a minute or two of cooking time.
How to Cook Scallops Like a Pro
This scallops recipe is simple. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time. To prepare scallops for cooking, pat them dry. I use a paper towel to pat them as dry as possible. Damp scallops don’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have more moisture, so take extra care when patting them dry. For an extra fail-safe, I add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust. I also use a generous amount of salt and pepper. I season one side of the scallops out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side. You want a hot skillet when pan-searing scallops. If they aren’t sizzling when you place them in the pan, it isn’t hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear. To really make these scallops restaurant-worthy, use our garlic basil butter. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them out of this world. I also love the garlic butter used to make our recipe for shrimp scampi.
Storing Seared Scallops
Cooked scallops last in an airtight container in the fridge for up to 3 days. Do your best to store them in the coldest part of your fridge (usually towards the back). While you can technically freeze cooked scallops, you should only freeze scallops that were initially from fresh sources (not previously frozen). To reheat, add them to a skillet over medium heat with a small amount of butter or olive oil. Sear for 1 to 2 minutes per side until heated through.
What to Serve with Seared Scallops
Many side dishes work well with seared scallops. I love creamy grits, polenta, mashed potatoes, and mushroom risotto. For a lighter, low-carb side, try mashed cauliflower or zucchini noodles. For rice, take a look at our coconut rice or this cilantro lime rice. Roasted vegetables are also lovely. Think about roasted asparagus, roasted cabbage, or roasted green beans. 2 teaspoons all-purpose flour, optional, see notes Salt and fresh ground black pepper 2 tablespoons avocado oil or vegetable oil 2 garlic cloves, minced 1 cup fresh basil leaves 3 to 4 lemon slices 2Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops in the pan, seasoned side down. 3Cook, without moving them, until browned, about 2 minutes. 4While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper. 5Flip the scallops. If any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. 6Add the butter and garlic to the pan, swirling the butter around as it melts. 7Cook another minute or two, then remove the pan from the heat. Stir in the basil leaves and lemon slices. Serve.
