FREE 5-Ingredient Recipe EBook

• Why You Need My Pan Seared Scallops Recipe
• Ingredients & Substitutions
• How To Sear Scallops
• My Recipe Tips
• Serving Ideas
• Pan Seared Scallops (With Garlic Butter) Recipe card
• More Garlicky Seafood Recipes
• Recipe Reviews

There’s so much I love about these pan seared scallops . They’re golden on the outside and tender inside. They’re easy to make. And they come with this dreamy, garlicky pan sauce (that you’ll want to drizzle on everything — from roasted veggies to other seafood ). But what I love most about this scallops recipe is that, while it’s elegant enough for special occasions, it’s super quick for really any night that you’re feeling a little fancy. Make it with me for an impressive, yet simple meal!

Why You Need My Pan Seared Scallops Recipe

• Mild, buttery flavor – Scallops themselves taste sweet and mild, and I think this flavor pairs perfectly with the garlic butter sauce (a.k.a. melted compound butter ) I use to finish them off. It’s so good!
• Perfect texture – Scallop recipes are definitely all about texture, because they’ll taste rubbery if not cooked right. These get a crisp, golden crust on the outside, while staying tender and buttery inside. See my tips to get you just that!
• Quick and easy, yet fancy – This dish comes together in just 10 minutes! It’s perfect for date night without much effort.

Ingredients & Substitutions

Here I explain the best ingredients for my pan seared scallops recipe, what each one does, and substitution options. For measurements, see the recipe card .

Choosing The Best Scallops:

You can make my scallops recipe using any kind you’ve got, but for the best flavor and texture, I recommend ones like this:

• Sea Scallops – These are larger and higher quality than bay scallops. Restaurants usually use sea scallops!
• Dry Scallops – Wet scallops are preserved in a solution, so they retain water when you cook them and it’s harder to get a nice sear. I recommend dry sea scallops.
• Large Size – Scallops are labeled with a range similar to shrimp. There can be 10-20, 20-30, or 30-40 per pound. I used and recommend large ones (10-20), but smaller ones will work.

If your scallops are frozen, just thaw them in the fridge overnight, or in a bag submerged in cold water on the counter.

Other Ingredients:

• Basics – You’ll need olive oil (or avocado oil), sea salt (or kosher salt), and black pepper for the initial searing step.
• Butter – I use salted butter ( my fave brand ), but you can use unsalted butter and just add a pinch of salt.
• Lemon Juice – For an extra citrus kick, add a teaspoon of lemon zest, too. Save some extra lemon wedges or slices for serving!
• Garlic – I highly recommend fresh minced garlic for these pan seared scallops. If you need to substitute, 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder will work.
• Fresh Herbs – I used thyme and parsley. Feel free to mix it up with any herbs you have on hand, like basil, chives, dill, rosemary, or tarragon. The texture of dried herbs isn’t ideal here, so if you don’t have fresh, just omit them — this will make the sauce similar to my lemon butter sauce .

How To Sear Scallops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the garlic herb butter. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. It’s okay if the lemon juice doesn’t fully incorporate, because we’re going to melt this later, anyway.
2. Season the scallops. Use paper towels to dry them on all sides. Season with the sea salt and black pepper right before cooking.

1. Sear scallops until golden. Heat olive oil in a cast iron skillet over medium-high heat, until it’s shimmering. Add the scallops in a single layer and let them sear until a nice crust forms on the bottom.
2. Add the garlic butter. Flip the seared scallops and add that delicious garlic herb butter in dollops, basting them as it melts. Cook until they’re golden on the other side.

1. Serve right away. Remove from the pan right away to prevent overcooking. Drizzle your pan seared scallops with garlic butter, and serve with lemon wedges or slices. I add some extra herbs, too.

My Recipe Tips

• Dry the scallops very well. Any moisture on the outside will prevent the golden crust from forming.
• I highly recommend a cast iron skillet. The sear is just not the same with nonstick pans. This skillet comes in so many beautiful colors (I’ve got it in every size!). If you don’t have cast iron, a stainless steel skillet with a heavy bottom is the next-best.
• Get your pan nice and hot, and don’t move the scallops around. Again, it’s to get that sear. If you add your scallops too soon, they can stick to the pan, or overcook by the time they form a crust. And if you move them constantly or flip multiple times, they won’t brown well and get rubbery.
• Be careful not to overcook. Pan seared scallops cook really fast, in just a few minutes! If you overcook them, they’ll become tough, rubbery, and chewy. They are done when they are firm but still a little soft. If you want a more foolproof way to check, use a meat thermometer ( I love this one ) — the inside should be 115 degrees F.
• Double the garlic butter to use for steaks. Just skip the lemon juice (which will make it watery) and store in the fridge wrapped in plastic wrap. I use it for my sirloin steak , steak bites , filet mignon , or prime rib . To still get the lemon flavor in your seared scallops, just add the lemon juice directly to the pan with the garlic butter.
• Want to make this scallops recipe fancier? Try my variation with bacon wrapped scallops . Because everything is better wrapped in bacon. 😉

Serving Ideas

Pan seared scallops are pretty elegant, so I like to pair them with side dishes that are, too. Try these:

• Vegetables – I like to roast brussels sprouts , broccoli and cauliflower , or asparagus in the oven 10-20 minutes before I start pan-searing scallops, so I have my main and side dish ready together. If you prefer to cook everything on the stovetop, I recommend equally quick options, like my green beans almondine or broccoli rabe .
• Base – You don’t have to (I didn’t in my pictures above), but serving these over something will catch all that yummy sauce! Try my air fryer potatoes or rice, or for lighter options, zoodles or mashed cauliflower .
• Salads – For a fresh side, my arugula salad or Caprese salad feel a little fancy, but are super easy.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Scallops:

• 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Olive oil ▢

Garlic herb butter:

• 2 tbsp Salted butter (softened) ▢
• 1 tbsp Lemon juice ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tbsp Fresh thyme (leaves) ▢
• 1/2 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
2. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
3. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
4. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes , until a crust forms on the bottom.
5. Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes , basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 4 large seared scallops with garlic butter

• Tips: Check out my recipe tips above to help you get that perfect golden crust and tender inside, without overcooking. I also have a variation and more ways to use the garlic butter!
• Store: Scallop recipes taste best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheat: A hot skillet works best, very briefly to avoid overcooking.
• Freeze: The texture isn’t quite the same after freezing and thawing, but you can keep cooked scallops in the freezer for up to 3 months. Thaw completely before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pan Seared Scallops

More Garlicky Seafood Recipes

Garlic butter is one of my favorite flavors for seafood! If you like my pan seared sea scallops recipe, try it in my other seafood dishes:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pan Seared Scallops (With Garlic Butter)

Learn how to sear scallops in just 10 minutes! My easy pan seared scallops recipe has perfect golden crust and garlic butter sauce.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pan-seared-scallops/

Ingredients

Scallops:

• 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb)
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Garlic herb butter:

• 2 tbsp Salted butter (softened)
• 1 tbsp Lemon juice
• 2 cloves Garlic (minced)
• 1/2 tbsp Fresh thyme (leaves)
• 1/2 tbsp Fresh parsley (chopped)

Instructions

1. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
2. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
3. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
4. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes , until a crust forms on the bottom.
5. Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes , basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

Maya’s Recipe Notes

Serving size: 4 large seared scallops with garlic butter

• Tips: Check out my recipe tips above to help you get that perfect golden crust and tender inside, without overcooking. I also have a variation and more ways to use the garlic butter!
• Store: Scallop recipes taste best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheat: A hot skillet works best, very briefly to avoid overcooking.
• Freeze: The texture isn’t quite the same after freezing and thawing, but you can keep cooked scallops in the freezer for up to 3 months. Thaw completely before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Pan Seared Scallops Recipe
• Ingredients & Substitutions
• How To Sear Scallops
• My Recipe Tips
• Serving Ideas
• Pan Seared Scallops (With Garlic Butter) Recipe card
• More Garlicky Seafood Recipes
• Recipe Reviews

There’s so much I love about these pan seared scallops . They’re golden on the outside and tender inside. They’re easy to make. And they come with this dreamy, garlicky pan sauce (that you’ll want to drizzle on everything — from roasted veggies to other seafood ). But what I love most about this scallops recipe is that, while it’s elegant enough for special occasions, it’s super quick for really any night that you’re feeling a little fancy. Make it with me for an impressive, yet simple meal!

Why You Need My Pan Seared Scallops Recipe

• Mild, buttery flavor – Scallops themselves taste sweet and mild, and I think this flavor pairs perfectly with the garlic butter sauce (a.k.a. melted compound butter ) I use to finish them off. It’s so good!
• Perfect texture – Scallop recipes are definitely all about texture, because they’ll taste rubbery if not cooked right. These get a crisp, golden crust on the outside, while staying tender and buttery inside. See my tips to get you just that!
• Quick and easy, yet fancy – This dish comes together in just 10 minutes! It’s perfect for date night without much effort.

Ingredients & Substitutions

Here I explain the best ingredients for my pan seared scallops recipe, what each one does, and substitution options. For measurements, see the recipe card .

Choosing The Best Scallops:

You can make my scallops recipe using any kind you’ve got, but for the best flavor and texture, I recommend ones like this:

• Sea Scallops – These are larger and higher quality than bay scallops. Restaurants usually use sea scallops!
• Dry Scallops – Wet scallops are preserved in a solution, so they retain water when you cook them and it’s harder to get a nice sear. I recommend dry sea scallops.
• Large Size – Scallops are labeled with a range similar to shrimp. There can be 10-20, 20-30, or 30-40 per pound. I used and recommend large ones (10-20), but smaller ones will work.

If your scallops are frozen, just thaw them in the fridge overnight, or in a bag submerged in cold water on the counter.

Other Ingredients:

• Basics – You’ll need olive oil (or avocado oil), sea salt (or kosher salt), and black pepper for the initial searing step.
• Butter – I use salted butter ( my fave brand ), but you can use unsalted butter and just add a pinch of salt.
• Lemon Juice – For an extra citrus kick, add a teaspoon of lemon zest, too. Save some extra lemon wedges or slices for serving!
• Garlic – I highly recommend fresh minced garlic for these pan seared scallops. If you need to substitute, 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder will work.
• Fresh Herbs – I used thyme and parsley. Feel free to mix it up with any herbs you have on hand, like basil, chives, dill, rosemary, or tarragon. The texture of dried herbs isn’t ideal here, so if you don’t have fresh, just omit them — this will make the sauce similar to my lemon butter sauce .

How To Sear Scallops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the garlic herb butter. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. It’s okay if the lemon juice doesn’t fully incorporate, because we’re going to melt this later, anyway.
2. Season the scallops. Use paper towels to dry them on all sides. Season with the sea salt and black pepper right before cooking.

1. Sear scallops until golden. Heat olive oil in a cast iron skillet over medium-high heat, until it’s shimmering. Add the scallops in a single layer and let them sear until a nice crust forms on the bottom.
2. Add the garlic butter. Flip the seared scallops and add that delicious garlic herb butter in dollops, basting them as it melts. Cook until they’re golden on the other side.

1. Serve right away. Remove from the pan right away to prevent overcooking. Drizzle your pan seared scallops with garlic butter, and serve with lemon wedges or slices. I add some extra herbs, too.

My Recipe Tips

• Dry the scallops very well. Any moisture on the outside will prevent the golden crust from forming.
• I highly recommend a cast iron skillet. The sear is just not the same with nonstick pans. This skillet comes in so many beautiful colors (I’ve got it in every size!). If you don’t have cast iron, a stainless steel skillet with a heavy bottom is the next-best.
• Get your pan nice and hot, and don’t move the scallops around. Again, it’s to get that sear. If you add your scallops too soon, they can stick to the pan, or overcook by the time they form a crust. And if you move them constantly or flip multiple times, they won’t brown well and get rubbery.
• Be careful not to overcook. Pan seared scallops cook really fast, in just a few minutes! If you overcook them, they’ll become tough, rubbery, and chewy. They are done when they are firm but still a little soft. If you want a more foolproof way to check, use a meat thermometer ( I love this one ) — the inside should be 115 degrees F.
• Double the garlic butter to use for steaks. Just skip the lemon juice (which will make it watery) and store in the fridge wrapped in plastic wrap. I use it for my sirloin steak , steak bites , filet mignon , or prime rib . To still get the lemon flavor in your seared scallops, just add the lemon juice directly to the pan with the garlic butter.
• Want to make this scallops recipe fancier? Try my variation with bacon wrapped scallops . Because everything is better wrapped in bacon. 😉

Serving Ideas

Pan seared scallops are pretty elegant, so I like to pair them with side dishes that are, too. Try these:

• Vegetables – I like to roast brussels sprouts , broccoli and cauliflower , or asparagus in the oven 10-20 minutes before I start pan-searing scallops, so I have my main and side dish ready together. If you prefer to cook everything on the stovetop, I recommend equally quick options, like my green beans almondine or broccoli rabe .
• Base – You don’t have to (I didn’t in my pictures above), but serving these over something will catch all that yummy sauce! Try my air fryer potatoes or rice, or for lighter options, zoodles or mashed cauliflower .
• Salads – For a fresh side, my arugula salad or Caprese salad feel a little fancy, but are super easy.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Scallops:

• 16 large Sea scallops (thawed in the fridge if frozen; ~1 lb) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 tbsp Olive oil ▢

Garlic herb butter:

• 2 tbsp Salted butter (softened) ▢
• 1 tbsp Lemon juice ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tbsp Fresh thyme (leaves) ▢
• 1/2 tbsp Fresh parsley (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
2. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
3. Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
4. Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes , until a crust forms on the bottom.
5. Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes , basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 4 large seared scallops with garlic butter

• Tips: Check out my recipe tips above to help you get that perfect golden crust and tender inside, without overcooking. I also have a variation and more ways to use the garlic butter!
• Store: Scallop recipes taste best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheat: A hot skillet works best, very briefly to avoid overcooking.
• Freeze: The texture isn’t quite the same after freezing and thawing, but you can keep cooked scallops in the freezer for up to 3 months. Thaw completely before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Pan Seared Scallops

More Garlicky Seafood Recipes

Garlic butter is one of my favorite flavors for seafood! If you like my pan seared sea scallops recipe, try it in my other seafood dishes: