Pan Seared Scallops
Pan Seared Scallops Recipe – Sizzling Scallop Scampi is luxurious, yet so easy to make even as a quick weeknight dinner. Serve these pan seared scallops with your favorite side dish. Pair with salad, grilled veggies, rice, or pasta!
Perfect Pan Seared Scallops
It only takes ten minutes and a handful of ingredients to create this incredibly succulent dish. So although scallop scampi is wonderfully decadent, it’s simple enough for enjoying even on a busy weeknight.
Trust me, these scallops will definitely be the show-stopper on the table!
Our Quick and Simple Scallops Recipe
This Pan Seared Scallops Recipe tastes just as good, if not better than scallops you would order in a restaurant, yet takes only minutes to make.
They are perfect for a quick mid-week dinner, or to serve at a weekend dinner party with friends.
This recipe is a life-saver this time of year. It’s gluten free, packed with flavor, and you only have one pan to wash in the end.
Recipes like easy scallop scampi are what keep me cooking fun and fresh meals throughout the week, no matter how busy our schedules can get.
Get the Complete (Printable!) Recipe for Pan Seared Scallop Scampi Below. Enjoy!
Scallop Scampi Ingredients
This truly is a simple and quick recipe that doesn’t need a lot of ingredients. My guess is that the only thing you’ll have to pick up at the store are the scallops!
Here’s what you’ll need:
- Colossal Diver Scallops – The main star of this dish. Pick the biggest and freshest scallops you can find.
- Oil – To keep the protein from sticking to the pan.
- Butter – For luxurious flavor and a silky texture.
- Garlic – For herby flavor!
- Lemon Zest – Fish always goes well with a bit of citrus.
- Lemon Juice – See above.
- Salt and Pepper – For taste.
- Parsley – For garnish and color.
Make this an easy paleo scallop scampi recipe by simply using a paleo-friendly high heat oil like avocado oil, and substituting ghee in place of butter.
How To Make the Best Pan Seared Scallops
- Dry the fresh scallops well and remove the little flap on the side of each scallop. (It will turn tough once cooked.) Watch my quick video below to see how this muscle is easily removed from the scallop.
- Next, get a skillet smoking-hot over medium high heat, and brush or rub it with a scant amount of oil to lightly coat the surface.
- Sear the scallops for only about 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. (When overcooked, scallops turn rubbery.)
- Once cooked, add a little butter, minced garlic, lemon juice, zest, and chopped parsley, then toss to coat.
Done! Really, that’s all there is to it.
You’ll want to serve this scampi immediately with your side dish(es), and I personally am not a fan of keeping scallops as leftovers. Yes it can be done, but they will certainly be overcooked by the reheating process.
Recommended Side Dishes
This scampi pairs well with a wide variety of side dishes, including fresh salads, rice, pasta, and grilled veggies.
I love to enjoy perfectly buttery scallops with al dente angel hair pasta that is tossed with a bit of extra virgin olive oil and Parmesan cheese, all topped with chopped parsley. Heaven!
Here are some of our favorite recipes to make alongside Pan Seared Scallops:
- Caribbean Confetti Rice Recipe
- Roasted Shrimp Pasta with Lemon Cream Sauce
- Garlic Lime Roasted Shrimp Salad
- Roasted Root Vegetables with Miso Glaze
I hope you give our Scallop Scampi recipe a try!
Looking for More Scrumptious Seafood Recipes?
- Brown Sugar Baked Salmon and Vegetables
- Clam Pasta (Pasta Alle Vongole)
- Sweet Chile Shrimp Tacos
- Baked White Fish with Everything Bagel Crust
- Warm Crab Pie Recipe
- Roasted Indian Fish and Creamy Curried Cauliflower
- Southern Fried Catfish from The Seasoned Mom
Pan Seared Scallops
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
- Clean the scallops by removing the loose flap or "foot" on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
- Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You'll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
- Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.
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