Seared Scallops

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Seared Scallops

Prepare time: 5 min
Cook: 5 min
Ready in: 10 min

Aside from lobster, crab, shrimp, and more, seared scallops can be a winning dish when it comes to seafood. It already tastes great naturally so you don’t need a lot of seasoning to make it into a fine dish. This recipe makes sure you get crisp crust with caramelized taste before you get to bite on the tender and juicy meat of the scallops.

It gives you sweet flavor while it actually melts mildly on your tongue. The butter only adds its creamy sensation, making it even more desirable Seared Scallops dish anytime.

How to Make Seared Scallops

You want dry scallops on this recipe to get the ultimate taste. The key is to get the right heat so you don’t burn it, and don’t touch it while cooking unless necessary to prevent you from ruining the scallops. Be wise on seasoning so you don’t overwhelm everything, and make sure to use non sticky skillet to prevent you further problems.


  • ½ lb of dry sea scallops
  • 2 tablespoons of butter
  • 1 tablespoon of avocado oil
  • Pepper
  • Salt
  • 1 teaspoon of chopped parsley
  • More parsley leaves for garnish, optional


1Heat the oil in a cast iron skillet. Use the medium heat to cook and wait until the oil gets hot. While you are waiting for the oil to get hot, pat the scallops with a paper towel to remove any moisture on it. Season with pepper and salt, and set aside.

2When the oil is hot, toss in the scallops and make sure they have enough room to each other. It prevents them to steam each other which will result in overcooked scallops. Wait until they make sizzling sound and don’t touch them, then flip to cook the other side.

3While cooking the other side, add the butter and chopped parsley leaves. Cook for another minute or until the scallops turn a little brown and golden. Basting the butter to the scallop will help elevating the flavor, but don’t touch the scallops. Remove the skillet form heat, and transfer the scallop to your serving plate. Add more parsley leaves and serve while it is hot.

This dish makes a perfect menu paired with rice or zucchini salad for a little touch of freshness. You can skip the parsley leaves, but you will love how it adds the fragrant on the dish.

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