Pan-Seared Scallops

  • PrepTime: 5 Mins
  • CookTime: 10 Mins
  • TotalTime: 15 Mins


  1. 1 pound jumbo scallops
  2. 1/4 teaspoon salt
  3. 1 tablespoon grapeseed oil, or other high-heat oil
  4. 3 tablespoons butter


  1. Gather your ingredients.
  2. Pat the scallops dry with paper towels. Get them as dry as possible. Sprinkle them with salt.
  3. Heat the grapeseed oil in a nonstick pan or cast-iron skillet on high heat. Add the scallops to the pan. Shake the pan once and then leave the scallops alone.
  4. Cook for 2 to 3 minutes, until lightly browned. Flip and cook for another 1 to 2 minutes or until the scallops are just slightly translucent when you look at them from the side. They should still feel springy to the touch and not firm. Remove them from the pan and place them on a paper-towel-lined plate.
  5. Add the butter to the pan and heat on medium heat until just browned. Pour the browned butter over the scallops. Serve them immediately with your favorite sides.


  1. Make sure you dry the scallops thoroughly before cooking.
  2. Even if your scallops were previously frozen, as long as they are dried well, you will be fine. 
  3. Get your pan very hot before adding the scallops.
  4. Use a high-heat oil like grapeseed oil. 
  5. Don’t overcrowd your pan when cooking the scallops—this will make it difficult for them to sear properly and difficult to flip. 
  6. Shake the pan once when you first add the scallops. Don’t move them after you shake the pan. You want to leave them alone so they get a nice sear and so they don’t stick. 
  7. To avoid overcooking, make sure to only cook for a few minutes per side and check to make sure the scallops are still springy and not firm.