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+ servings
Pan-Fried Scallops in a cast-iron pan with asparagus off to the side
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Pan-Fried Scallops

Perfect Pan-Fried Scallops are amazing when seared forming a golden-brown crust to bite into, with a softer buttery inside. They literally will create an explosion in your mouth!
Course Appetizer, Main Course, Side Dish
Cuisine American, Mediterranean
Diet Gluten Free
Keyword Easy Scallops, How to pan fry scallops, Pan-fried Scollops, Scallops
Prep Time 2 minutes
Cook Time 4 minutes
N/a 0 minutes
Total Time 6 minutes
Servings 2 People
Calories 310kcal
Author Christy
Cost $15


  • Cast-iron skillet
  • Tongs


  • 1 Lb Fresh Scallops Large in size
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • Salt and Pepper to taste


  • Preheat skillet over medium-high heat
  • Pat scallops dry using a paper towel
  • Season with salt and pepper
  • Add the butter and oil to the pan and spread around to coat the cooking surface.
  • Sear the scallops on each side for 1-3 minutes. Do not flip the scollops until a thin brown crust forms on the outside yet stays soft on the inside.
  • Baste the seared scollops using the butter and oil mixture in the pan before serving and transfer to a serving plate immediately to avoid overcooking.


Optional: If you want to take this a step further, add a clove of minced garlic to the butter and oil and saute for 2 minutes before searing the scallops. Squeeze a little fresh lemon over while cooking.


Calories: 310kcal | Carbohydrates: 5.4g | Protein: 38.1g | Fat: 14.5g | Cholesterol: 90mg | Sodium: 406mg | Calcium: 56mg