Pan Seared Scallops

Classic pan seared scallops are easy to make in only 10 minutes. These tender morsels are pan-fried until golden in a flour and parmesan mixture resulting in a flavorful crust.

Why this recipe works

Get the full fine dining treatment at home with these tender pan seared scallops made with 6 ingredients in only 10 minutes’ time. As with lamb chops or steamed lobster tail, you probably think of scallops as a dish you would order at a nice restaurant, but they’re actually really simple to throw together on your own.

With a toss of flour and parmesan cheese and a quick sear in a skillet, you’ll have golden-crusted scallops complimentary of their own natural briny flavors.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SCALLOPS – Look for plump, evenly sized scallops wherever possible to keep the cook time even. You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.

How to Make Pan Seared Scallops

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Rinse scallops and pat dry with paper towels. Season with the salt and pepper.
2. Heat 2 tablespoons of butter in a skillet over medium heat, until butter is foamy.
3. Mix flour and parmesan together in a medium bowl.
4. Dip the flat side of a scallop into the flour mixture. Turn over and flour the other flat side. Do this for all the scallops. This will help develop a flavorful crust.
5. Place scallops flat side down into the hot skillet. Cook for 2-3 minutes per side.
6. Remove from skillet and garnish with chopped parsley and additional parmesan cheese.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Pan seared scallops can be enjoyed on their own as an appetizer or main course. Scallops are delicious tossed into pasta with olive oil or butter, or served with rice, lemon couscous, potatoes, green beans, and asparagus. Optionally garnish with chopped parsley and additional parmesan cheese. You can also spoon some of the butter from the pan on top of the scallops if desired. Enjoy!

More Seafood Recipes

• Crab Dip
• Baked Scallops
• Dungeness Crab Legs
• Air Fryer Scallops
• Fried Crab Legs
• Scallop Pasta

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Pan Seared Scallops

With a toss of flour and parmesan cheese and a quick sear in a skillet, you'll have golden-crusted scallops complimentary of their own natural briny flavors.

5 from 5 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner

Cuisine: American

Servings: 2 servings

10 minutes mins

Calories: 278

Author: Amanda Davis

Ingredients

• ▢ ½ pound sea scallops about 10 scallops
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 3 Tablespoons butter divided
• ▢ 2 Tablespoons all-purpose flour
• ▢ 2 Tablespoons grated parmesan cheese
• ▢ chopped parsley optional as garnish
• ▢ additional grated parmesan optional as garnish

Things You’ll Need

• ▢
  Large skillet
• ▢
  Tongs

Before You Begin

• Use a large pan so there is room for the scallops without overcrowding.
• Look for plump, evenly sized scallops wherever possible to keep the cook time even. You will want to purchase sea scallops for this recipe. You may notice them labeled “wet” and “dry” at the grocery store. Wet scallops are soaked in a preservative to extend shelf life, but this causes the scallops to retain more moisture when cooked. We prefer to use dry sea scallops for this recipe.
• You can spoon some of the butter from the pan over the cooked scallops if you like.
• Store leftover cooked scallops in an air-tight container kept in the refrigerator for up to two days. Scallops are best served right away as they spoil rather quickly.

Instructions

• Rinse scallops and pat dry with paper towels. Season with the salt and pepper.
• Heat 2 tablespoons of butter in skillet over medium heat, until butter is foamy.
• Mix flour and parmesan together in a medium bowl.
• Dip the flat side of a scallop into the flour mixture. Turn over and flour the other flat side. Do this for all the scallops. This will help develop a flavorful crust on the scallop.
• Place scallops, flat side down into the hot skillet. Cook for 2-3 minutes per side.
• Remove from skillet and garnish with chopped parsley and additional parmesan cheese.

Nutrition

Serving: 1serving (5 scallops) | Calories: 278cal | Carbohydrates: 10g | Protein: 16g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1249mg | Potassium: 261mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 574IU | Calcium: 60mg | Iron: 1mg

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