5a90a230858ad2d1462599a44a45aacd?s=96&d=mm&r=gAuthorBon AppetitCategory, DifficultyBeginner

These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible!

Yields1 Serving
Prep Time3 minsCook Time7 minsTotal Time10 mins

Seafood
Produce
 1 cup Basil, fresh leaves
 2 Garlic cloves
 3 Lemon, slices
Dairy
 1 ½ tbsp Butter
Baking & Spices
 2 tsp All-purpose flour
 1 Salt and fresh ground black pepper
Oils & Vinegar
 2 tbsp Oil

1

This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.

Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry.

Pan Seared Scallops Recipe 1 1200

2

Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan. If you don’t have flour or are gluten-free, you can skip this step.

Pan Seared Scallops Recipe 4 1200

3

Step 3: Season the scallops. I use a generous amount of salt and pepper. I season one side out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Pan Seared Scallops Recipe 2 1200

4

Step 4: Cook the scallops in a hot pan. If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough. Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear.

Pan Seared Scallops Recipe 2 1200

5

Step 5: Finish with butter, garlic, and herbs. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy.

Pan Seared Scallops Recipe 1200

Ingredients

Seafood
Produce
 1 cup Basil, fresh leaves
 2 Garlic cloves
 3 Lemon, slices
Dairy
 1 ½ tbsp Butter
Baking & Spices
 2 tsp All-purpose flour
 1 Salt and fresh ground black pepper
Oils & Vinegar
 2 tbsp Oil

Directions

1

This recipe is a simple one. Once you learn the tricks to cooking perfectly browned scallops on the stove, you’ll want to do it all the time.

Step 1: Pat the scallops dry. I like to use a paper towel to pat them as dry as possible. Damp scallops won’t sear or brown in the pan. The drier they are, the better they will sear. Frozen scallops will have a bit more moisture so take extra care when patting them dry.

Pan Seared Scallops Recipe 1 1200

2

Step 2: Add a light dusting of flour. For an extra fail-safe, add a light dusting of flour to each side of the scallops. The flour absorbs excess moisture and adds a nice golden brown crust after cooking in a hot pan. If you don’t have flour or are gluten-free, you can skip this step.

Pan Seared Scallops Recipe 4 1200

3

Step 3: Season the scallops. I use a generous amount of salt and pepper. I season one side out of the pan, place them seasoned side down into the hot pan, and then while that side cooks, I season the other side.

Pan Seared Scallops Recipe 2 1200

4

Step 4: Cook the scallops in a hot pan. If they aren’t sizzling when you place them into the frying pan, it isn’t hot enough. Between the dry and floured scallops and a hot pan, you are guaranteed a beautiful golden brown sear.

Pan Seared Scallops Recipe 2 1200

5

Step 5: Finish with butter, garlic, and herbs. Scallops already taste incredible, but adding a bit of creamy butter, garlic, and fresh herbs at the end of cooking makes them restaurant worthy.

Pan Seared Scallops Recipe 1200

Seared Scallops with Garlic Basil Butter

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