There is not many things better – especially when it comes to seafood – than Pan Seared Scallops. They might seem overwhelming or difficult – but really – they are so easy.  They can be ready in under 20 minutes.

Additionally, they can be serve alone (with pan sauce), with pasta, add garlic or with other sauces. There are so many different options. That is another thing that makes them wonderful.

I’ve made these several times and each time it is the pan sauce the completes this dish. It is so good.

Pan Seared Scallops


–  1-1.5 lbs of Large Sea Scallops
–  3 tablespoon Salted Butter
–  1 tablespoon Olive Oil
–  1/4 cup of Dry White Wine or Chicken Stock
–  Salt
–  Pepper
–  1 clove of Garlic – minced
–  1 medium Shallot (finely diced)

Prep of Scallops

1.)  Rinse Scallops – to remove dirt, grit
2.)  Pat Scallops dry


Cooking Scallops:
1.)  Heat 12 inch Skillet – Medium heat
2.)  Add 1 tablespoon Butter and 1 tablespoon Olive Oil
3.)  Add Scallops – a single layer (Leave some space between each)
4.)  Cook 3-5 minutes
5.)  Turn scallops – gently with tongs or spatula
6.)  Cook another 3-5 minutes
7.)  Remove scallops from Skillet

Cooking Pan Sauce:
8.)  After cooking scallops – allow pan to cool slightly (2 minutes)
9.)  Add Dry Wine or Chicken Stock
10.)  Using wooden spoon or whisk to remove any parts attached to skillet
11.)  Add 2 tablespoon butter, shallots, and minced garlic to skillet
12.)  Stir continuously
13.)  Cook for 3-4  minutes (shallots will become tender and clearer)
14.)  Remove skillet from heat

Right before serving:
15.)  Place Scallops on plate.
16.)  Add Pan Sauce if desired
17.)  Add Salt and Pepper as desired