CategoryDifficultyBeginner

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, youโ€™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 wonโ€™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 donโ€™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 arenโ€™t sizzling when you place them into the frying pan, it isnโ€™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, youโ€™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 wonโ€™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 donโ€™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 arenโ€™t sizzling when you place them into the frying pan, it isnโ€™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