Pan Seared Scallops (Scallop Scampi)
by Sommer Collier — last updated on Mar 25, 2025 
Pan Seared Scallops Recipe – Sizzling scallop scampi bathed in butter, garlic and herbs is an elegant yet easy to make restaurant-quality meal. Serve with angel hair pasta, rice, or veggie side dishes for an impressive but practically effortless dinner any night of the week!
Why We Love This Pan Seared Scallop Scampi Recipe
If you are looking for a quick yet elegant meal for dinner parties or date nights, this super fast Pan Seared Scallop Scampi recipe is a winner you’ll make again and again!
What is scampi? You might think of it as a pasta dish – which is can be – but scampi actually refers to the ingredients used and way in which the main protein is cooked… Scampi is a way of preparing a protein with butter, garlic, lemon and herbs on the stovetop. This scampi recipe includes fresh plump scallops that are pan-seared to perfection with all of that buttery, garlicky, lemon-herby goodness!
It only takes ten minutes and a handful of ingredients to create this incredibly succulent, restaurant-quality 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!
Ingredients You Need
- Colossal Diver Scallops – pick the biggest and freshest scallops you can find
- Oil – use olive oil, avocado oil or canola oil
- Butter – unsalted butter
- Garlic – freshly minced
- Lemon – fresh lemon zest and juice
- Salt and Pepper – for seasoning
- Parsley – use fresh parsley
How To Make Scallop Scampi
- 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 large 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.
Get the Complete (Printable!) Scallop Scampi Recipe Below. Enjoy!
Serving Suggestions
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.
And don’t forget hunks of warm, crusty bread. Heaven!
Want to change things up and serve scallop scampi without pasta? You can also pair this delicious scallop scampi recipe with Caribbean Confetti Rice Recipe, Low Carb Roasted Cauliflower Rice, Instant Pot Mushroom Risotto, Roasted Root Vegetables with Miso Glaze, Zoodles AKA Zucchini Noodles.
For some vegetable goodness, consider including a veggie side dish like this Chunky Mediterranean Salad, Steamed Broccoli, Air Fryer Green Beans, Roasted Lemon Asparagus, or this Steakhouse-Style Caesar Salad.
Recipe Variations
- Heavy cream – Stir in a splash of heavy cream for a silky, rich sauce.
- Red pepper flakes – Kick up the heat by adding a pinch of red pepper flakes or drizzle a little chili oil at the end for extra spice.
- Herbs – Toss in some chopped fresh basil, thyme, or chives for extra depth and color.
- Capers – Add in some diced capers at the end for a briny pop of flavor.
Frequently Asked Questions
Yes! If fresh scallops aren’t available you can use frozen. Make sure to thaw them in the fridge overnight, then gently rinse under cool running water and pat dry before cooking.
Bay scallops are smaller and have a sweeter flavor. Sea scallops are larger and are harvested from cold, deep ocean waters.
Yes, you should remove the side muscle (also known as the “foot”) from scallops before cooking, as it can become tough when cooked.
Tender scallop scampi tastes best when seared just for 1-2 minutes per side! So just don’t overdo it on the cooking time.
Scampi sauce is a simple and flavorful blend of butter, garlic, lemon juice, lemon zest, and fresh herbs, typically parsley. Some versions of the sauce also include a splash of white wine. Scampi sauce perfectly complements seafood like scallops or shrimp, coating them in a light, vibrant glaze.
Technically, yes, although I’m not the biggest fan because once you reheat the scallops, you risk overcooking them.
Looking for More Scrumptious Seafood Recipes? Be Sure to Also Try:
- Brown Sugar Baked Salmon and Vegetables
- Roasted Shrimp Pasta with Lemon Cream Sauce
- Garlic Lime Roasted Shrimp Salad
- Shrimp Mac and Cheese
- Lemon Pepper Grilled Cod
- 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 (Scallop Scampi)
Video
Ingredients
- 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
Instructions
- 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.
This is SO good. Prep is quick. Don’t substitute anything and be careful not to burn the garlic.