How to Pan Sear Scallops without Sticking
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Scallops cook fast, but they can stick badly if they go into the pan wet or before the pan is hot enough. I’ve had the browned surface stay behind in the pan before, and it’s especially annoying when scallops aren’t cheap! Drying them well and leaving the first side alone makes a really big difference.
Find out how to pan sear scallops without sticking, how long to pan fry scallops and what to do if you’re starting with frozen scallops. Sea scallops are the easiest size to work with here because bay scallops are smaller and cook much faster.
How to Pan Sear Scallops at a Glance
- Prep time: 5 minutes
- Cook time: About 3 minutes, plus extra if cooking in batches
- Total time: About 8 minutes, plus extra if cooking in batches
- Servings: 4
- Cuisine: American
- Main ingredients: Sea scallops, olive oil and butter
- Best cooking method: Pan searing in a wide, heavy skillet
- Storage: Best served straight away; refrigerate leftovers for 3 to 4 days
Why Pan Searing Scallops Works Well
- It’s quick: Once your skillet is hot, the scallops only need a few minutes to cook.
- You don’t need many ingredients: Scallops, oil, butter, salt and pepper are enough.
- It’s useful for other dishes: Once you’ve got the searing technique right, you can add the scallops to salads, pasta, rice dishes or serve them with a simple side.
Ingredient Notes
- Dry-packed sea scallops: These are the best choice for pan searing. Wet-packed scallops contain more added moisture and don’t brown as easily.
- Olive oil: You only need enough to coat the pan lightly. Heat it until it shimmers before adding the scallops.
- Unsalted butter: Add this after you flip the scallops so you get the buttery flavor without leaving the butter over high heat from the start.
- Salt and black pepper: Season the scallops shortly before they go into the pan.
How to Pan Sear Scallops
Pat the scallops very dry and season them just before cooking. Heat a wide, heavy skillet over medium-high heat, add the oil and arrange the scallops flat-side down with some room between them. Leave the first side alone until it’s browned and releases easily, then flip once, add the butter and briefly cook the second side. If they won’t all fit comfortably, cook them in 2 batches.
Why Scallops Stick to the Pan
If you’re learning how to sear scallops, sticking usually comes back to moisture, pan temperature or moving them too soon. A wet scallop starts releasing water before it can brown, while an overcrowded skillet traps even more moisture. A pan that isn’t properly heated can cause problems too.
Once the first side starts browning properly, it should release much more easily. If a scallop is still firmly stuck when you try to lift it, give it another 20 or 30 seconds before checking again rather than forcing it away from the pan.
Dry vs Wet Scallops for Pan Searing
If possible, ask for dry-packed or untreated scallops. Wet-packed scallops are typically treated with a phosphate solution, which makes them hold more water. That extra liquid makes a good sear harder to achieve.
If wet-packed scallops are all you can find, you can still pan sear them. Drain them thoroughly, spread them on paper towels and pat the tops dry as well. Don’t squeeze them to get the water out.
Can You Pan Sear Frozen Scallops?
Yes, once they’re thawed. I usually thaw frozen ones overnight in the refrigerator, then drain and pat them thoroughly dry. You can also thaw seafood in cold water if you’re short on time, but don’t leave scallops on the counter to thaw.
I’ve found some frozen scallops softer after thawing, so I often use those in pasta dishes, chowder or other recipes where the texture isn’t a crucial element. Others sear perfectly well, so a lot depends on the scallops themselves and how they were processed and frozen.
How Long to Pan Fry Scallops
For sea scallops around the size used in this recipe, allow roughly 1 ½ to 2 minutes on the first side and about 1 to 1 ½ minutes on the second. The exact time is going to depend on their size, the pan and how hot it is, so don’t rely on the clock alone.
Cook the scallops until the flesh is milky white or opaque and firm. If you’re checking the temperature, fish and shellfish should reach 145°F (63°C). There is no need for the old instruction about a ¼-inch crust, and the scallops shouldn’t still be raw or translucent in the middle.
Equipment
- 12-inch stainless steel skillet: A wide, heavy pan gives the scallops room to sear without crowding. I like to use my cast iron pan for this recipe sometimes, but stainless steel is easier to clean out afterwards.
- 12-inch locking tongs: Useful for checking whether the scallops have released and flipping them without tearing the surface.
- Instant-read thermometer: Optional, but useful if you want to check the internal temperature.
What to Serve with Pan Seared Scallops
I like to keep the sides fairly simple because the scallops cook so fast. My Monterey-style sweet corn goes well with them, or serve them with rice, roasted potatoes or a simple green salad. For wine, you can’t go wrong with a well chilled Chablis or Chardonnay.
How to Store
- Refrigerate: Refrigerate leftover scallops within 2 hours and use them within 3 to 4 days.
- Reheat: Reheat them gently so they don’t become excessively firm. Leftovers should reach 165°F (74°C).
- Freeze: You can freeze cooked scallops for up to 3 months, although their texture can suffer. Thaw them in the refrigerator before reheating.
- Make ahead: You can thaw the scallops and remove the side muscles in advance. Pat them dry and season them shortly before searing.
Pan Seared Scallops FAQs
Sea scallops are easier to pan sear than small bay scallops because they give the surface more time to brown before the center cooks through. Bay scallops cook much faster, so I recommend that you master sea scallops first.
Remove it if it’s still attached. It’s the small, firmer strip on the side of the scallop and you can usually pull it off using your fingers.
Yes. A heavy stainless steel or cast-iron skillet is a good choice for strong browning, although scallops can also be cooked in a nonstick skillet. Avoid heating an empty nonstick pan over very high heat.
Yes, although they usually release more water and may not brown as readily as dry-packed scallops. Drain them well and pat them thoroughly dry before cooking.
No. There’s no need to leave raw scallops sitting out before cooking. Keep them refrigerated until you’re ready to dry, season and sear them.
I cooked 16 scallops which is enough for 4 appetizer portions or 2 main course portions. This assumes you’re using sea scallops and not the smaller bay scallops.
How to Pan Sear Scallops
Ingredients
- 1 pound (450g) dry-packed sea scallops, about 16
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- Salt and freshly ground black pepper, to taste
Equipment
- 12-inch heavy stainless steel or cast-iron skillet (frying pan)
- Kitchen tongs
- Paper towels
- Instant-read thermometer, optional
Method
- Remove the small side muscle from each scallop if it is still attached, then pat the scallops very dry with paper towels.
- Heat a wide, heavy skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
- Season the scallops with salt and black pepper just before cooking.
- Arrange the scallops flat-side down in the pan, leaving some space between them.
- Cook without moving them for 1 ½ to 2 minutes, or until the underside is well browned and the scallops release easily from the pan.
- Flip the scallops and add the butter. Cook for about 1 to 1 ½ minutes more, until the scallops are milky white or opaque and firm.
- If using a thermometer, check the thickest scallop for 145°F (63°C).
- Serve immediately.
Notes
- Cooking times are approximate because scallop size and pan temperature vary.
- If the scallops won’t fit comfortably in one layer, cook them in 2 batches and divide the oil and butter between them.
- Dry-packed scallops are easiest to brown. If you’re using wet-packed scallops, drain and pat them particularly well.
- Thaw frozen scallops in the refrigerator, then drain and pat them very dry before searing.
Getting the Sear Right
For me, the biggest difference is resisting the urge to keep checking the scallops. Get them dry, make sure the pan is hot and leave the first side alone until it’s had time to brown. Once you get used to that, pan searing scallops is a very quick job.
More Scallop and Seafood Recipes
If you want another scallop dish, try my creamy scallop baked pasta or seafood chowder. Other shellfish recipes include prawn cocktail, braised stuffed squid, Catalan mussels and Greek stuffed squid. You might also enjoy my grilled seafood pizza or finding out more about how to cook fresh mussels or squid cooking tips.
