How to Pan Sear Scallops

How to Sear Scallops without Sticking

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Find out how to pan sear scallops without sticking. Sticking is going to ruin the look of your scallops so it is worth learning how to sear them without that pesky sticking!


  • 1 lb (450g) dry sea scallops (about 16)
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Salt and black pepper


  1. Take out the small side muscle from the scallops, rinse them using cold water and pat dry.
  2. Add the oil and butter to a wide saute pan over a high heat.
  3. Add salt and pepper to the scallops.
  4. When the fat starts to smoke, add the scallops, ensuring they don’t touching one another.
  5. It is VERY IMPORTANT you let the pan get sufficiently hot before adding the seafood, because this will stop the scallops from sticking!
  6. Sear them a minute and a half per side.
  7. The scallops should have a 1/4-inch (3/4cm) golden crust on both sides but should still be translucent in the middle.
  8. Serve them right away!


  • Use the biggest pan you have, even one you think is too big, the reason being scallops are going to leach out water when they cook.
  • This recipe is so utterly simple but if you enjoy the flavor of good seafood without too much flavor interference, it really is the best way to cook them.


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