Pan-Seared Sea Scallops (Video Recipe)
Golden Crust, Tender Center & Coastal Restaurant Flavor at Home
There’s something undeniably luxe about perfectly seared sea scallops. They’re quick to cook, elegant on the plate, and when done right, they deliver that restaurant-quality magic: a golden crust on the outside with a tender, buttery center.
This is one of my favorite “posh in a pinch” recipes—simple enough for a weeknight, refined enough for company. Press play for the full video, then follow along below for my scallop essentials, chef tips, and foolproof timing.
Watch the Video RecipeQuick Highlights
Best texture: Dry-packed sea scallops (if available)
Key technique: Pat them very dry for the perfect sear
Cook time: 2–3 minutes per side
Serving vibe: Date-night dinner or effortless entertaining
Ingredients
For the Scallops
1 lb sea scallops (preferably dry-packed)
Freshly ground black pepper, to taste
1–2 tbsp neutral oil (avocado, grapeseed, or light olive oil)
1 tbsp butter (optional, for finishing)
Optional Finishing Touches (Posh Extras)
Lemon wedges
Fresh parsley, chives, or microgreens
Flaky sea salt
A drizzle of good olive oil
Chili flakes (if you like a little heat)
How to Make Pan-Seared Sea Scallops
Step 1: Dry the scallops (this is everything)
Remove scallops from packaging and pat dry with paper towels.
If you have time, let them sit uncovered in the fridge for 15–30 minutes to dry further.
Step 2: Season simply
Season both sides with salt and pepper.
Scallops don’t need much—just clean flavor and good heat.
Step 3: Heat the pan until it’s ready
Use a heavy skillet (cast iron is ideal).
Heat over medium-high until hot, then add oil.
You’ll know it’s ready when the oil shimmers.
Step 4: Sear without moving
Place scallops in the pan with space between them.
Sear 2–3 minutes without touching—this builds the crust.
Step 5: Flip once
Flip and cook another 1–2 minutes, depending on thickness.
Optional: add butter in the last 30 seconds and baste lightly.
Step 6: Rest + finish
Remove scallops from heat and let rest for 1 minute.
Finish with lemon, herbs, and a touch of flaky salt.
What to Serve With Sea Scallops
These pair beautifully with:
Lemon lentils or white beans
A bright citrus salad
Garlic sautéed greens
Creamy polenta or cauliflower purée
A simple herb rice
Wine Pairing
Try:
Sauvignon Blanc (bright and crisp)
Albariño (seafood’s best friend)
Dry sparkling wine (always a yes)
Final Thoughts
Pan-seared sea scallops are one of those dishes that instantly elevates the moment—minimal effort, maximum impact. Whether you’re cooking for yourself or setting the table for guests, this is the kind of recipe that makes dinner feel like an occasion.
If you make these, I’d love to hear how you served them—tag me and share your plate.