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Seared Scallops

User Rating 3.5 Star Rating (2 Reviews)


Updated May 28, 2014

Grilled scallops on bed of onion confit, close-up
Thomas Barwick/Iconica/Getty Images
Elegant, easy, quick-cooking, and delicious - what more could you want? The trick is in quick simple preparation, so the scallops are perfectly cooked and the flavor shines through. It is easy to overcook scallops.

Scallops can also be a nice first course - see photo for serving suggestion.

Prep Time: 4 minutes

Cook Time: 3 minutes

Total Time: 7 minutes


  • 1 pound sea scallops
  • 1 Tablespoon oil or butter
  • salt and pepper


1) Dry the scallops with paper towels. Salt and pepper both sides.

2) Heat a large regular (not non-stick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. If your pan isn't big enough to do them all at once, keep the first batch under a piece of foil and do two batches.

3) Cook the scallops about 1½ minutes each side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs.

Serve immediately. One pound of scallops makes about 3 servings.

Serving Suggestions: Serve with greens sauteed in garlic with a squeeze of lemon, with mushrooms in garlic and wine, as part of an elegant salad, or lots of other ways.

Nutritional Information: Each serving has 3.5 grams effective carbohydrate 25 grams protein, and 132 calories.

User Reviews

Reviews for this section have been closed.

 5 out of 5
amazing and quick, Guest joy

So this recipe is soooo easy and they come out perfect everytime! We followed the directions to a T even timing the 1 1/2 minutes on each side with a timer and they were cooked to med or med/rare which is perfectly done according to any chef I've talked to about them. They used to be my favorite going out to eat choice, but now with this recipe we save a ton of money making them at home and they are just as good as a restaurant. Make sure to put the butter in the pan when the pan is cold and just warming up to avoid the smoking house as the other reviewer mentioned. If you put butter in a hot pan it will smoke up. Also, you can use quite a bit of pepper and salt as it cooks off in the pan a little. I used garlic peper from the grinder and that was yummy. Gives it the garlic flavor without putting garlic in the pan. With the pan so hot garlic would burn and become bitter, so you just want to use the butter or oil. I used butter. Hope this is helpful :)

76 out of 77 people found this helpful.

See all 2 reviews

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