Pan-Seared Scallops with Garlic

Name: Pan-Seared Scallops with Garlic
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 10 large sea scallops; 2 tablespoons olive oil; 4 cloves garlic, minced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Homestyle Comfort Plates

I love making Pan-Seared Scallops with Garlic because they are incredibly easy to prepare and yet taste gourmet. The sweetness of the scallops combined with the richness of garlic creates an irresistible dish that feels special enough for any occasion. In just 20 minutes, I can serve up this dish, making it perfect for a weeknight dinner or a fancy gathering. Pair it with a light salad or some crusty bread, and you've got a meal that impresses without all the fuss.

Created by

Olivia

Last updated on 2026-01-22T10:53:27.670Z

Preparing Pan-Seared Scallops with Garlic has become one of my favorite kitchen activities. There’s something magical about the sizzle of the scallops hitting the hot pan and how quickly they cook without losing their delicious natural sweetness. I've discovered that cooking them for just a few minutes per side gives that perfect golden crust while keeping the inside tender. It never fails to impress any guest!

What I love most about this dish is its versatility. You can easily adjust the amount of garlic or even add a splash of lemon juice for a bright finish. I recommend serving it immediately for the best texture, along with a drizzle of olive oil to enhance the flavors. It’s a simple yet elegant dish that feels like a celebration on any table.

Why You'll Love This Recipe
Quick and easy to make in just 20 minutes
Perfectly seared for a deliciously sweet flavor
Great for impressing guests at dinner parties

Choosing the Right Scallops

When selecting scallops for this recipe, look for large sea scallops that are fresh and firm. They should have a slightly sweet aroma of the ocean, and their flesh should be opaque. Avoid scallops that appear dry or have a strong fishy smell, as these can be indicators of lower quality or improper storage. If purchasing frozen scallops, ensure they are thawed properly in the refrigerator for a few hours or overnight to maintain their texture.

The size of the scallops can affect cooking times. Medium scallops will cook faster than large ones, so adjust your timing accordingly. For example, medium scallops may only require a sear of 1-2 minutes per side. To achieve a consistent result, aim for scallops that are all similar in size. This will ensure even cooking and that you can easily achieve that perfect golden crust.

The Key to Perfectly Searing Scallops

Achieving a perfect sear on scallops requires high heat and the right timing. Preheat your skillet over medium-high heat until it's hot enough for the oil to shimmer when added. The oil should not smoke, as that indicates it's too hot. A properly preheated skillet will allow the scallops to caramelize beautifully, creating a delicious crust while keeping the inside tender and sweet. Avoid the temptation to overcrowd the pan, as this will drop the temperature and prevent that sought-after sear.

During the searing process, resist the urge to move the scallops around too much. Letting them sit undisturbed allows for even browning. Check for doneness by carefully lifting one corner; they should be golden brown and release easily when they’re ready to flip. Once flipped, continue to cook for another 2-3 minutes until cooked through but not overdone, which can lead to rubbery textures.

Serving Suggestions

To complement the sweet, seared scallops, consider serving them with a light salad of mixed greens tossed in a simple vinaigrette. This adds a refreshing contrast to the richness of the garlic. Additionally, crusty bread is an excellent choice for soaking up any leftover garlic oil, enhancing the dining experience. For a more sumptuous meal, pair the scallops with a creamy risotto or pasta that can balance the dish's flavors.

For variations, try adjusting the garlic content or even adding a squeeze of fresh lemon juice right before serving for a bright, zesty finish. Other herbs, such as dill or basil, can also be used in place of parsley for a different flavor profile. Feel free to experiment with different oils, such as avocado or even infused oils, to add a unique twist to your plated dish.

Ingredients

Gather these fresh ingredients to make your scallops shine:

Ingredients

10 large sea scallops
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ensure all ingredients are at room temperature for optimal cooking.

Instructions

Follow these steps to achieve perfectly seared scallops:

Prepare the Scallops

Pat the scallops dry with paper towels and season with salt and pepper on both sides.

Heat the Oil

In a skillet, heat the olive oil over medium-high heat until it shimmers.

Sear the Scallops

Add the scallops to the pan without overcrowding and cook for about 2-3 minutes on each side until golden brown. Avoid moving them around too much to get a proper sear.

Add Garlic

In the last minute of cooking, add the minced garlic to the pan. Stir gently to ensure it doesn’t burn.

Garnish and Serve

Remove the scallops from the heat and plate immediately. Garnish with fresh parsley and a drizzle of the oil and garlic from the pan.

Enjoy your scallops immediately for the best flavor and texture!

Pro Tips

Always ensure the scallops are dry before searing to get a nice crust. Don't overcrowd the pan, as this will lower the temperature and cause the scallops to steam rather than sear.

Ingredient Substitutions

If you're looking for a lower-cost alternative, consider using bay scallops, although they will require less cooking time. Keep in mind that bay scallops are smaller and may not have the same depth of flavor as larger sea scallops, so adjust your seasoning if needed. For a different flavor profile, you could also substitute scallops with shrimp, but cooking times will vary significantly, usually requiring only about 2-3 minutes total until opaque.

As for herbs, if you don’t have fresh parsley on hand, you can substitute with other fresh herbs like cilantro or chives. Dried herbs can also work in a pinch; just remember to use about one-third the amount since they are more concentrated. The key is to finish the dish with a fresh herb taste as it adds a burst of brightness to balance the dish's richness.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh after cooking, if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheating can be tricky—microwaving may lead to a rubbery texture, so it’s best to gently reheat them in a skillet over low heat with a little olive oil until warmed through. Just be careful not to overcook them again, as they can easily become tough.

Unfortunately, raw scallops do not freeze well due to their high water content, which can alter their texture. However, if you find yourself with any extra cooked scallops, they can be frozen! Ensure they are cooled completely, then transfer them to a freezer-safe bag. When ready to use, thaw in the refrigerator overnight and gently reheat as mentioned earlier. This way, you can enjoy the gourmet taste again without the same amount of preparation.

Troubleshooting Searing Issues

If your scallops aren't browning as expected, check the heat level of your pan. If the oil isn't hot enough, they will steam instead of sear, leading to gray edges rather than the golden crust we desire. Adjust the temperature and make sure your scallops are patted dry before cooking to remove excess moisture, aiding the searing process.

Another common issue is scallops sticking to the pan. Using a quality non-stick skillet can help, but if you're using cast iron or stainless steel, ensure it's well heated and that enough oil is used. If they do stick, don’t force them; let them cook a bit longer to develop the crust, as they will naturally release when they've caramelized sufficiently.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops?

They pair well with light salads, pasta, or even crusty bread to soak up the garlic oil.

→ How do I know when scallops are done?

Scallops should be opaque on the inside and have a slight firmness when done. They cook quickly, so watch them closely.

→ Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free as it uses olive oil instead of butter.