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Scallops seared with lemons
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5 from 7 votes

Perfect Pan Seared Scallops

The secret to perfect sea scallops are quickly searing them in a blazing hot cast iron pan and basting with butter. Dinner is ready in 15 minutes!
Prep Time15 mins
Cook Time5 mins
Scallop drying time15 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 198kcal


  • Large Heavy bottomed pan


  • 1.5 lbs jumbo scallops, wet or dry-packed
  • salt and pepper, to taste
  • tbsp olive or vegetable oil
  • tbsp butter
  • 4 slices lemon, optional garnish
  • 2 tsp Italian parsley, chopped, optional garnish


  • Prepare scallops by removing side muscle, rinsing and patting dry. Resting for 15 minutes on paper towels.
    Once dry, sprinkle with salt and pepper.
  • Heat a heavy bottom pan and add olive oil.
    Heat until very hot but not smoking.
  • Carefully add dry scallops in a single layer and do not crowd.
  • Sear undisturbed for 1½-2 minutes, until golden brown. Scallops should release easily from the pan. If not, let them cook a little longer.
  • Turn each scallop over with metal tongs or spatula. Reduce heat to medium and add butter.
  • Using a large spoon baste the scallops with the melted butter and cook for about 60-90 seconds further. The center side of the scallops should be opaque.
  • Remove scallops from the pan and set aside.
    Add lemon slices and sear on each side for about 30-45 seconds.
  • Add lemon to plate as a garnish. If desired, drizzle the butter from the pan and top of scallops and sprinkle with chopped parsley. Serve.


Calories: 198kcal