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4.5 from 4 votes

Pan Seared Scallops

Why go to an expensive seafood restaurant when you can make these Pan Seared Scallops at home yourself for a fraction of the cost? All it takes is a screaming hot skillet and a couple minutes to achieve the perfect golden brown crust of succulent Pan Seared Scallops that are cooked with a simple garlic butter sauce so the delicate briney flavor of the ocean isn't overwhelmed.
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 205kcal
Author: Amy Nash


  • 12 large sea scallops about 1 ¼ to 1 ½ pounds
  • Salt and freshly ground black pepper
  • 2 Tablespoons olive oil
  • 3 Tablespoons salted butter
  • 3 garlic cloves minced
  • ¼ lemon
  • Chopped parsley for garnish


  • Pat scallops dry on paper towels. Season with salt and pepper.
  • Heat a cast iron skillet or large pan over medium-high heat. Add oil and wait until it is hot.
  • Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
  • Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
  • Squeeze the lemon over the scallop, then serve immediately with the pan juices drizzled over top.


Calories: 205kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 428mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg