Enjoy a restaurant-quality Pan Seared Scallops Recipe, in the comfort of your home. You will find it impossible to resist the unique texture and flavor of this seafood dish.
It’s hard to resist the versatility of this shellfish.
Whether they are simply seared and served with pasta, combined with shrimps to make the best Coquilles St Jacques or used as a topping for a Seafood Pizza, the culinary possibilities are truly endless.
Seafood dinners also have the reputation of being quick and easy to make.
Just like this garlic oregano Baked Cod Fish, or this Italian Cod Fish (with tomatoes), most fish recipes come together in less than 30 minutes.
If you are looking for an easy scallop recipe in a wine sauce that can be prepared and served in just under fifteen minutes, this is the recipe for you.
Since the whole process of pan-frying scallops really takes just a few minutes, we need to prepare all of our ingredients. This includes scallops.
Mise en place
Let’s begin by chopping up some of the vegetables and the parsley.
Prep the onions: Finely chop 1 french shallot and 2-3 green onions (scallions)
Prep the garlic: Remove the papery skin of one garlic clove and cut off the tips. Crush the clove with the side of your knife and then coarsely chop. Feel free to use more (or less) according to your personal preference and the size of your individual clove.
Prep the parsley: Chop about 2 tablespoons of Italian flat-leaf parsley. This will serve as the garnish.
Prep the scallops: Whether you buy fresh or frozen, occasionally, you will find a little muscle, on the outer side, still attached to them.
As this muscle cooks, it becomes a little tough so it is best to remove it.
As you can see, it is easily removed by simply peeling it away.
Next, rinse them in cold water and pat dry. Place them in a shallow dish.
It’s now time to cook them.
Instructions
Season the dry scallops to taste, with salt and pepper.
Next, sprinkle with a little cajun and paprika, use about half of the ⅛ teaspoon for each spice. We will re-season with the other ⅛ teaspoon when we flip them.
Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Place the seasoned side of the scallops down in the pan. Make sure they are not touching each other so that they can saute properly to achieve that caramelized and crusty exterior.
Sear them until they release easily from the pan, usually within 2 minutes, depending on their size. As they are cooking, re-season the tops with the spices, salt, and pepper to taste.
Flip them over, add the remaining tablespoon of butter and cook for about 1 minute until white, opaque and firm. The internal temperature should be 145°F (63°C) [Source].
Transfer to a warm dish and cover loosely with a piece of aluminum foil.
Lower the heat to medium, add 1 tablespoon of olive oil. Add the garlic and the french shallots. Sautee for a couple of minutes until they begin to soften.
Increase the heat to medium-high. Add 3 tablespoons of white wine and scrape the bottom of the pan with a wooden spoon.
Keep stirring until the sauce thickens slightly. Add the chopped green onions and saute for a few more minutes.
Turn the heat off, remove the pan from the heat and return the scallops back to the pan, basting them with the sauce.
Transfer to a serving dish, garnish with chopped parsley and serve immediately.
As you can see, I decided to serve these delicious shellfish with lemon pasta.
Tips
- When possible, always purchase dry scallops (see below for more info).
- Rinse them quickly under cold water and pat dry with a tea towel.
- Overcooking this seafood results in a rubbery taste.
Purchasing wet vs dry scallops
The difference here is that the wet variety has been preserved in a phosphate solution. You will notice they are bright white and glossy looking. As a result, it will absorb more water which is then released when it is cooked.
A dry scallop has not been treated, has an ivory, off-white color and ultimately provides a better taste. Always purchase dry scallops.
What to serve with scallops?
- Creamy Polenta
- Asparagus Risotto
- Sauteed Lemon Asparagus
- Italian Oven Roasted Potatoes
- Cherry Tomato Salad
Recipe origins
If you have visited this website in the past, you probably know that I love easy seafood dinners.
Recently, I had the privilege of making this pan-seared scallops recipe with my good friend Carlo, a professional chef with over forty years of experience.
Come and take a look at Carlo’s version of this recipe. Just click on the following link and be sure to subscribe to the YouTube channel as we plan to share more wonderful recipes with all of you!
Enjoy!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this sauteed scallops recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Pan Seared Scallops Recipe
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Ingredients
- 1 pound scallops rinse and pat dry
- salt to taste
- pepper to taste
- ⅛ teaspoon cajun separated, or to taste
- ⅛ teaspoon paprika separated, or to taste
- 3 tablespoons olive oil separated
- 2 tablespoons butter room temperature, separated
- 1 french shallot minced
- 1 clove garlic chopped
- 3 tablespoons white wine
- 2-3 green onions chopped
- 2 tablespoons Italian parsley (optional) fresh, chopped, to garnish
Instructions
- Place the dry scallops in a shallow dish.
- Season them to taste, with salt and pepper.
- Sprinkle with cajun and paprika, use about half of the ⅛ teaspoon for each spice. We will use the other ⅛ teaspoon after they are flipped.
- Heat large pan over medium-high heat.
- Add 2 tablespoons of olive oil and 1 tablespoon of butter.
- Place the seasoned side of the scallops down in the pan.
- Sear them until they release easily from the pan, usually within 2 minutes, depending on the size of your scallops. As they are cooking, re-season the tops with the spices, salt, and pepper to taste.
- Flip them over, add the remaining tablespoon of butter and cook for about 1 minute until white, opaque and firm.
- Transfer to a warm dish and cover loosely with a piece of aluminum foil.
- Lower the heat to medium, add 1 tablespoon of olive oil. Add the garlic and the french shallots. Sautee for a couple of minutes until they begin to soften.
- Increase the heat to medium-high. Add 3 tablespoons of white wine and scrape the bottom of the pan with a wooden spoon.
- Keep stirring until the sauce thickens slightly. Add the chopped green onions and saute for a few more minutes.
- Turn the heat off, remove the pan from the heat and return the scallops back to the pan, basting them with the sauce.
- Transfer to a serving dish, garnish with chopped parsley and serve immediately.
Notes
- When possible, always purchase dry scallops (see below for more info).
- Rinse them quickly under cold water and pat dry with a tea towel.
- Overcooking this seafood results in a rubbery taste.
Kathie Briggs
Made it last night with giant scallops–2 oz each. So simple and so delicious. Served it over your lemon pasta. Definitely will make again.
Maria
Amazing Kathie! Thanks so much for sharing!
Louise Samson
Maria is right: do check the scallops for they may be done within seconds at one point, depending on their size.
Great taste. Wonderful recipe!
Thank you Maria.
Maria
My pleasure Louise ♥