Sea scallops are sweet and tender seafood that cook up quickly. Just a little butter, garlic, and a splash of lemon are all you need to highlight their natural flavor!
Cooking them is a breeze! I love searing them for a crisp outside while keeping the inside soft and juicy. Pair with some veggies or pasta for a delightful meal.
Key Ingredients & Substitutions
Sea Scallops: These are the stars of the dish! Choose fresh, plump scallops for the best flavor. If you can’t find sea scallops, you can use bay scallops, but reduce the cooking time since they’re smaller.
Shallots: They add a gentle sweetness. If shallots aren’t available, a small onion or a few cloves of garlic can work well too—a bit of adjustment in flavor, but still tasty!
Butter: Unsalted butter is ideal for great flavor control. If you want a healthier option, try using olive oil entirely instead. It won’t be quite as rich, but still delicious!
Lemon: Fresh lemon juice brightens the dish. If you don’t have fresh lemons, a splash of vinegar or a squeeze of bottled lemon juice can substitute, but fresh is always better!
How Do You Get the Perfect Sear on Scallops?
Searing scallops can be tricky, but with the right techniques, you’ll achieve that beautiful golden crust. First, ensure they are dry—this prevents steaming. Also, avoid overcrowding the pan; this keeps the temperature high for a good sear.
- Heat your skillet over medium-high heat and add olive oil when hot.
- Place scallops in the pan without touching each other and let them be for a few minutes.
- Turn them carefully to keep that crust intact, adding butter and shallots to enhance flavor.
Timing is essential, so pay attention to the scallops—when they’re opaque, they’re done! Enjoy your perfectly seared scallops!
How to Make Pan-Seared Sea Scallops with Shallots
Ingredients You’ll Need:
- 1 lb (about 8-10) sea scallops, patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 1 teaspoon fresh parsley, finely chopped (optional for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time combined. So you can have a delicious seafood dish on your table in no time!
Step-by-Step Instructions:
1. Preparing the Scallops:
Start by patting dry your sea scallops with paper towels. This step is crucial as it helps them sear better. Season both sides of the scallops with salt and freshly ground black pepper to enhance their natural flavor.
2. Heating the Skillet:
Take a large skillet and put it over medium-high heat. Add the olive oil and let it heat up until it’s hot but not smoking. This will create the perfect environment for searing the scallops.
3. Searing the Scallops:
Carefully place the scallops in the skillet, making sure they’re spaced apart to avoid steaming. Allow them to sear for about 2-3 minutes without moving them. This will create a beautiful golden-brown crust.
4. Adding Flavor:
Once the scallops are nicely browned, gently flip them over using tongs. Now, add the unsalted butter and sliced shallots to the pan. Continue to cook everything for another 2-3 minutes, spooning the melted butter and shallots over the scallops to infuse great flavor.
5. Serving:
Once the scallops are opaque and firm to the touch, they are done! Carefully remove them from the pan and place them on a serving plate. Spoon some of the browned butter and delicious shallots over the top for an extra touch of flavor. If you’d like, garnish with chopped parsley.
6. Enjoy!
Serve your pan-seared sea scallops immediately with lemon wedges on the side. A little squeeze of lemon adds brightness and complements the scallops beautifully. Enjoy!
Now you have a delightful dish that’s ready to impress family and friends!
Can I Use Frozen Scallops for This Recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. The best way to thaw scallops is to place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for about 30 minutes. Pat them dry thoroughly before cooking to ensure a nice sear.
What Should I Do If My Scallops Stick to the Pan?
If your scallops stick, it might be because the pan wasn’t hot enough or they were too wet. Always preheat the pan with oil until it’s hot and ensure the scallops are fully dry before adding them. If they stick, gently try to loosen them with a spatula—don’t force them, as they will release once they form a crust.
Can I Make This Dish Without Shallots?
Absolutely! If you don’t have shallots on hand, you can substitute them with finely diced onions or even minced garlic for a different flavor. Just adjust the amount based on your preference, as garlic can be stronger. Add garlic later in the cooking to avoid burning.
How Do I Store Leftover Scallops?
To store leftovers, place cooked scallops in an airtight container and refrigerate them. They’ll stay good for up to 2 days. Reheat gently in a skillet over low heat, adding a little butter to help bring back moisture and flavor.