Pan Seared Scallops
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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
Today I’m serving up a super fast Pan Seared Scallops Recipe that pairs well with salads, grilled veggies, rice, pasta or anything else you decide to whip up on the side.
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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Beautiful – I love scallops! They go well with so many things.
I usually make a sauce or puree separately to go with them. I’ve never thought about making a pan sauce like you do here. Delicious!
Hi there I just wanted to say this recipe was amazing! I have been craving scallops and being that we can’t leave our home during the pandemic I can’t just go get some so I decided to have fine dining at home! This was my first time ever cooking scallops the recipe you provided was very easy to follow and the end results were AHMAZING! I made enough to share with my neighbor and she too enjoyed them so much so she asked for me to make more! Thanks so much for providing this recipe it was certainly a game changer and added to my go crowd pleaser recipes.
Can these be made with frozen scallops and should they be thawed first?
Yes, you can buy frozen scallops. They do need to thaw before cooking. Then make sure to pat them dry first. :)
This recipe was delicious. It’s a keeper for me!
This recipe is so good! It’s got all of the ingredients, and nothing extra. Love it!
This is such a great scallop recipe! Taste so good!
I have always been scared to make scallops but this was crazy easy! Thank you so much, my family loved it!
This is one of the easiest and best dinners if you want something a little more special!
I’m not a very good cook but even I could follow this recipe and the scallops came out delicious thanks very much.
Oh these look so good. I can’t wait to make them and try.
Just bookmarked this for when I want to make the hubby a fancy dinner.
This was probably the best recipe for scallops I have ever had! So light, yet filling and packed with flavor!
I’ve never been a huge fan of scallops, but these were really yummy! You totally changed my mind – will definitely be making them again. :D
These scallops turned out perfectly! I love that I only needed to use one pan to make them!
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I’d like to put the scallops over pasta, do you have a suggestion for a sauce? Cream/wine sauce?
A simple cream sauce made with butter, garlic, and lemon would be good with them! Maybe something like this: http://www.aspicyperspective.com/roasted-shrimp-pasta-with-lemon-cream-sauce/
I enjoyed the scallop scampi. I will make this again.
What a great way to enjoy scallops!
Golden brown beauties! These look so amazing, Sommer!
This is my kind of salad! Loving the scallops in it.
Love the lemon and garlic combo!
We LOVE scallops over here! Getting ingredients for this today!
Looks just delicious Sommer!
Scallops are one of my favorite seafoods!! What a great idea!