Scallops are a delightful seafood delicacy that can elevate any meal, and the best part? They are incredibly easy to cook at home! If you’ve ever wondered How Do You Cook Scallops to achieve that perfect restaurant-quality sear, you’ve come to the right place. This guide will walk you through everything you need to know to cook unbelievably good scallops in your own kitchen, in under 10 minutes. Forget any intimidation – with a few simple tricks, you’ll be searing scallops like a seasoned chef. We’ll also show you how to make a luscious garlic basil butter sauce that takes this dish to the next level.
Learn how to cook succulent pan-seared scallops with this easy-to-follow recipe guide, perfect for a quick and impressive meal at home.
Scallops are indeed one of the quickest and most rewarding seafood options you can prepare, especially when you opt for pan-searing. Just like shrimp, they cook in mere minutes and offer a burst of flavor that’s hard to resist.
Savor the exquisite taste of perfectly pan-seared scallops, enhanced with a fragrant garlic basil butter sauce and a squeeze of fresh lemon.
Essential Ingredients for Cooking Scallops
To master how do you cook scallops, you’ll need a few key ingredients that ensure both flavor and perfect texture:
- Sea Scallops: Opt for large sea scallops for their naturally sweet taste and meaty texture. Fresh scallops are ideal, but frozen scallops can also work. If using frozen, refer to our thawing tips below to prepare them correctly.
- High-Heat Cooking Oil: Essential for searing, choose an oil with a high smoke point. Avocado oil is an excellent choice, but vegetable oil or canola oil will also work well.
- Salt and Pepper: Simple yet crucial. Seasoning your scallops generously before cooking is key to bringing out their natural flavors.
- All-Purpose Flour (Optional): A light dusting of flour before searing is a chef’s secret for achieving a beautiful golden-brown crust. It helps absorb excess moisture and creates a delightful texture. For a gluten-free version, or if you prefer to skip flour, it’s perfectly fine to omit it.
- Garlic Basil Butter Ingredients: This simple butter sauce elevates the scallops to a restaurant-quality dish. You’ll need:
- Butter: Unsalted butter works best to control the overall saltiness.
- Garlic: Freshly minced garlic for a pungent and aromatic flavor.
- Fresh Basil: Adds a bright, herbaceous note that complements the scallops beautifully.
- Lemon: Fresh lemon slices or juice to add a touch of acidity and brightness, balancing the richness of the butter.
Mastering the Art: How to Cook Scallops to Perfection
Cooking scallops like a pro is all about technique and a few key steps. Once you understand the secrets to achieving perfectly browned, tender scallops, you’ll be making this dish regularly.
Step 1: Prepare the Scallops – The Key to Searing
The most critical step when learning how do you cook scallops is proper preparation. Excess moisture is the enemy of a good sear.
- Pat them Dry: Use paper towels to thoroughly pat the scallops dry. Press gently but firmly to remove as much surface moisture as possible. Remember, damp scallops will steam in the pan instead of searing, preventing that desirable golden-brown crust. Frozen scallops tend to release more water, so extra care is needed here.
Proper preparation is key to perfectly seared scallops. Ensure they are thoroughly patted dry and lightly seasoned with flour, salt, and pepper for optimal browning.
- Optional Flour Dusting: For an extra insurance policy for browning and a beautiful crust, lightly dust each side of the scallops with all-purpose flour. This step is optional but highly recommended for beginners.
- Season Generously: Don’t be shy with the salt and pepper. Season one side of the scallops while they are out of the pan.
Step 2: Searing the Scallops – Heat is Your Friend
High heat is essential for searing scallops. A hot skillet ensures a quick, even sear and prevents the scallops from becoming rubbery.
- Heat the Skillet: Place a wide skillet (cast iron or stainless steel works best) over medium-high heat. Allow the skillet to get thoroughly hot before adding oil.
- Add Oil: Once the skillet is hot, add your high-heat cooking oil. The oil should shimmer almost immediately, indicating the pan is ready.
- Sizzle Test: To ensure your pan is hot enough, you can test with one scallop. If it sizzles immediately upon contact with the pan, you’re good to go. If not, wait a bit longer for the pan to heat up more.
- Sear First Side: Carefully place the seasoned side of the scallops down into the hot pan. Don’t overcrowd the pan; work in batches if necessary to maintain high heat and ensure proper searing.
- Don’t Move Them! Resist the urge to move the scallops for the first 2 minutes. This allows them to develop a beautiful golden-brown crust.
- Season Second Side: While the first side is searing, season the unseasoned side of the scallops with salt and pepper.
Step 3: Flip and Finish – Quick and Easy
Scallops cook very quickly, so timing is important in how do you cook scallops perfectly.
- Flip the Scallops: After about 2 minutes, or when a golden-brown crust has formed, flip the scallops. If they stick to the pan, give them a few more seconds and try again, gently wiggling them to release. They should release easily once seared.
- Add Garlic and Butter (For Garlic Basil Butter): If you’re making the garlic basil butter, add the butter and minced garlic to the pan once you flip the scallops. Swirl the butter as it melts, coating the scallops and infusing them with garlic flavor.
Elevate your seared scallops with a simple garlic butter sauce. Adding butter and garlic during the last few minutes of cooking infuses the scallops with rich, savory flavors.
- Cook Second Side: Cook for another 1-2 minutes, until the scallops are just cooked through and slightly firm to the touch. Avoid overcooking, as they can become rubbery.
- Add Basil and Lemon: Remove the pan from the heat. Stir in the fresh basil leaves and lemon slices (or a squeeze of lemon juice). The residual heat will wilt the basil and release its fragrance.
Storing and Reheating Seared Scallops
- Storing: Cooked scallops can be stored in an airtight container in the refrigerator for up to 3 days. For best quality, store them in the coldest part of your fridge.
- Freezing: Freezing cooked scallops is not ideal as it can affect their texture. However, if you must freeze them, ensure they were initially fresh (not previously frozen).
- Reheating: To reheat, gently sear them in a skillet over medium heat with a little butter or olive oil for 1-2 minutes per side, just until heated through. Be careful not to overcook them during reheating.
What to Serve with Your Perfect Scallops
Seared scallops are incredibly versatile and pair well with a variety of side dishes. Here are a few suggestions to create a complete and delicious meal:
- Creamy and Comforting:
- Creamy Grits
- Polenta
- Mashed Potatoes
- Mushroom Risotto
- Light and Low-Carb:
- Mashed Cauliflower
- Zucchini Noodles
- Rice Dishes:
- Coconut Rice
- Cilantro Lime Rice
- Roasted Vegetables:
- Roasted Asparagus
- Roasted Cabbage
- Roasted Green Beans
Serve your perfectly seared scallops with your favorite side dishes for a restaurant-quality meal at home. Options like creamy grits, polenta, or roasted vegetables complement the delicate flavor of scallops beautifully.
Perfect Seared Scallops Recipe
This recipe makes perfectly seared scallops in under 10 minutes, ideal for a quick yet impressive meal.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 4 servings (3 large scallops each)
Ingredients:
- 12 large sea scallops (1 ¼ to 1 ½ pounds)
- 2 teaspoons all-purpose flour (optional)
- Salt and freshly ground black pepper
- 2 tablespoons avocado oil or vegetable oil
Garlic Basil Butter:
- 1 ½ tablespoons butter
- 2 garlic cloves, minced
- 1 cup fresh basil leaves
- 3 to 4 lemon slices
Instructions:
- Prepare Scallops: Pat the scallops thoroughly dry with paper towels. If using, dust one side of the scallops with flour, then season with salt and pepper.
- Heat Skillet: Heat a wide skillet over medium-high heat. Add oil to the hot pan.
- Sear Scallops: When the oil is hot, carefully place scallops in the pan, seasoned-side down. Cook for about 2 minutes, without moving, until browned.
- Season and Flip: While the first side sears, dust the unseasoned side with flour (if using) and season with salt and pepper. Flip the scallops and cook for another 1-2 minutes.
- Make Garlic Basil Butter: Add butter and minced garlic to the pan, swirling the butter as it melts. Cook for about 1 minute, then remove from heat. Stir in basil leaves and lemon slices.
- Serve: Serve immediately and enjoy your perfectly seared scallops!
Adam and Joanne’s Tips for Perfect Scallops:
- Flour is Optional but Helpful: Flour aids in browning and helps thicken the garlic basil butter sauce. Skip it for gluten-free or if you prefer. Ensure scallops are extra dry if omitting flour.
- Thawing Frozen Scallops: Thaw frozen scallops overnight in the refrigerator for the safest method. For quicker thawing, place them in a sealed bag under cold running water for about 30 minutes. Pat them extra dry before cooking.
Enjoy mastering how do you cook scallops with this guide and recipe, and impress your family and friends with restaurant-quality seafood at home!
Nutritional Information:
Serving Size: 1/4 of the recipe (3 scallops) / Calories: 267 / Total Fat: 12.6g / Saturated Fat: 3.7g / Cholesterol: 69.5mg / Sodium: 1236.8mg / Carbohydrate: 9.6g / Dietary Fiber: 0.2g / Total Sugars: 0.2g / Protein: 29.6g
Author: Adam Gallagher
