There’s something incredibly satisfying about cooking seafood, especially when it comes to Simple Pan Seared Scallops. They’re a delicacy that can elevate any meal, yet they’re surprisingly easy to prepare at home. With a few simple ingredients and a little technique, you can create a restaurant-quality dish that will impress your family and friends. Imagine tender, buttery scallops with a beautifully seared crust, served with a squeeze of fresh lemon. Let’s dive into this delightful recipe!

What You’ll Love About This Recipe

Quick and easy to prepare—ready in under 15 minutes!
Requires minimal ingredients you probably already have at home.
Perfectly seared, giving you that restaurant-quality flavor and texture.
Versatile for pairing with various sides and sauces.

Gather These Ingredients

1 pound scallops (wild caught preferred, side-muscle removed, rinsed, and patted dry)
1/4 teaspoon kosher or sea salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon plus 1 teaspoon coconut oil
1 lemon, cut into wedges

Toolbox for This Recipe

Skillet: A heavy-bottomed skillet is best for achieving a nice sear.
Tongs: Ideal for flipping the scallops without damaging them.
Paper towels: For drying the scallops, which is crucial for a good sear.
Measuring spoons: To ensure accurate measurements of salt and oil.

Cook Simple Pan Seared Scallops Like This

Step 1: Prepare the Scallops

Start by ensuring your scallops are completely dry. This is a crucial step because moisture will prevent them from searing properly. Use paper towels to pat them dry thoroughly. Once they’re dry, season both sides with kosher salt and freshly ground black pepper.

Step 2: Heat the Skillet

In a heavy-bottomed skillet, heat 1 tablespoon of coconut oil over medium-high heat. Allow the oil to heat until it shimmers but doesn’t smoke. This should take about 2–3 minutes.

Step 3: Add the Scallops

Carefully place the scallops in the skillet, making sure not to overcrowd them. You want them to have enough space to sear. You may need to do this in batches depending on the size of your skillet.

Step 4: Sear the Scallops

Let the scallops sear without moving them for about 2–3 minutes until a golden crust forms. You can check by gently lifting one of the scallops with tongs. If it releases easily and has a nice golden color, it’s time to flip.

Step 5: Flip and Finish Cooking

Once flipped, add the remaining teaspoon of coconut oil to the pan. Continue to cook for another 1–2 minutes until the scallops are opaque and firm to the touch. The internal temperature should reach 125°F (52°C).

Step 6: Serve and Enjoy

Remove the scallops from the skillet and transfer them to a serving plate. Squeeze fresh lemon juice over the top and serve immediately with lemon wedges on the side.

Fit It to Your Goals

For a low-carb meal, serve with a side of sautéed greens.
Add a sprinkle of chili flakes for a spicy kick.
Pair with a light salad for a refreshing and healthy dish.
Experiment with different oils, such as avocado oil, for varied flavor profiles.

What Could Go Wrong

Overcrowding the skillet can lead to steaming instead of searing.
Cooking on too low heat will result in scallops that are rubbery instead of perfectly tender.
Not drying the scallops properly can prevent a good sear.
Flipping the scallops too early can break them apart, leading to uneven cooking.

Save for Later: Storage Tips

If you have leftover scallops, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking. However, for the best flavor and texture, scallops are best enjoyed fresh!

What to Make After This

Before You Go

Cooking Simple Pan Seared Scallops at home is not only rewarding but also a fantastic way to impress your guests with minimal effort. With just a few ingredients and a bit of technique, you’ll create a dish that’s both elegant and delicious. Don’t forget to experiment with different pairings and flavors, and make this recipe your own. Happy cooking, and enjoy every bite of your beautifully seared scallops!