Pan Seared Scallops

5 from 1 vote

There's no better seafood treat than sweet, plump, fresh scallops, seared to buttery perfection.

Prep Time4

Cook Time10

Course: Appetizer, Main Course

Cuisine: American

Keyword: Seafood

Servings: servings

Calories: 331kcal

Pat scallops dry on a paper towel to remove excess moisture. This important step is to help ensure that your scallops do not stick to the pan. This is especially important if you are cooking in a cast-iron pan or stainless steel pan. I will often use a non-stick pan when cooking seafood to avoid the dreaded seafood stick.
In a pan over medium-high heat, add olive oil and scallops flat side down along with 3 whole garlic cloves and 3 sprigs thyme. (I leave the garlic in larger pieces so it cooks slower and doesn't burn in the pan). As the first side of the scallops cooks to the perfect sear ( approx: 2-3 minutes), the garlic and thyme will flavor the oil.
Flip the scallops and add 1 tbsp capers and 2 tablespoons of butter, cooking until the second side starts to brown.
Transfer the cooked scallops to a plate and return the pan to the stovetop, adding 1-2 teaspoons of juice from freshly squeezed lemon wedges into the buttery mixture. Swirl the pan and stir with a wooden spoon to release any browned bits into the sauce while creating an emulsion. Cook over medium heat for 1-2 minutes and finish with a sprinkle of fresh chopped parsley.
Spoon sauce over the scallops and add an additional sprinkle of fresh parsley to garnish. You may want an additional squeeze of fresh lemon upon serving based on personal preference. The acidity in lemons varies so be sure to taste before doing so.

If you are cooking in a stainless steel or cast-iron pan be sure to adequately pre-heat your pan before adding any seafood proteins. To tell if your cast iron or stainless steel pan is sufficiently hot enough to prevent food from sticking, test the temperature by adding a few drops of water into the pan over high heat. If the drops crackle and slide around, the pan is ready.
Leave your garlic whole when adding it to the pan. This helps prevent it from burning.
Add thyme in who sprigs. This enables you to easily pick out the entire sprig with your tongs once it has given up its fragrance and flavor to the dish. Feel free to leave it in the thyme when serving if you like the look.