Pan Seared Scallops


Pan Seared Scallops

Without a doubt, one of the most intimidating dishes for anyone to make (just watch Hell’s Kitchen if you don’t believe me).  I’m not sure why this dish is so scary but I too used to feel nervous about it; I’m thinking though it comes down to how expensive these suckers can be!

Serves 4 (see notes)

½ tbsp butter

½ tbsp extra virgin olive oil

Scallops, cleaned and patted dry

–  Over medium high heat, add the butter and olive oil to a sauté pan.

–  Add the scallops when the pan is hot and the fat has melted.

–  Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.

–  Drop the heat to medium after the scallops have been flipped.

–  Cook for about another minute.

–  You can tell the scallop is cooked when the middle is opaque and is slightly warm.


  1. Larger scallops will take longer to cook but the principle is the same!
  2. I tend to make 4 or 5 small-medium scallops per person.
  3. It’s easier to use more then one pan at a time versus squeezing all scallops into one pan when cooking for a family of 4 or more.