Seared Scallops

Total Time:
8 min
Prep:
5 min
Cook:
3 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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4.9 169
Made scallops for the first time and these were perfect. Gave them a squirt of fresh lemon at the end. Will make again! item not reviewed by moderator and published
Absolutely perfect!!! Usually my scallops taste as though they are poached.  Not the case with this recipe.  They tasted as good as the scallops at my favorite restaurant . item not reviewed by moderator and published
Perfection, made them while guests were here for New Years Eve dinner party - one guest commented they were the best he had ever had, and he orders scallops frequently, Thanks Alton! I served with a light ginger/cilantro 'sauce' - these will become a regular for dinner with varying sauces or on their own item not reviewed by moderator and published
Thank you, Alton. I've wasted a lot of money trying to learn how to sear scallops. This is the only recipe you'll ever need. Perfect results every time! item not reviewed by moderator and published
Simple & a very flavorful recipe.. also try squeezing a few lemons & white wine saute for a few minutes before dipping into heated olive oil for sear. item not reviewed by moderator and published
Just served over Aaron McCargo's collards----fantastic! item not reviewed by moderator and published
Cooking scallops again tonight. Rarely do it at home, but I always use Alton's recipe and it's foolproof. Try this (I had this in Key West and it's delicious): Roast some pineapple in the oven (some butter, a little sugar). Cook the scallops and, when done, put them on a platter on a layer of room temperature peanut sauce. Put the pineapple and some Sriracha on the rim of the platter with some toothpicks on the side. Take the scallops, already in the peanut sauce, and stab a piece of pineapple and dab it into the Sriracha. The sweet scallops and pineapple along with the heat and the peanut sauce--to die for! item not reviewed by moderator and published
Easy and delicious!!!! item not reviewed by moderator and published
The first time I followed this recipe it was AWESOME. Honestly some of the best scallops I've ever had. The second time I followed this recipe my scallops released a ton of 'juice' in the pan which made it impossible to sear them correctly. The end result was rubbery underwhelming scallops. I bought the scallops fresh (never frozen) from the same grocer both times The second time, however, they were on sale, which makes me think they must have been reaching the end of their shelf life? Why do some scallops release so much juice when cooking? I've read about frozen scallops being treated with chemicals that causes this, but these weren't ever frozen.. Thoughts? item not reviewed by moderator and published
Made this last night...my first time with scallops! Super easy and delicious! I prepared a lemon pesto (used basil, garlic, toasted walnuts, Meyers lemon juice, and a bit of pecorino cheese) This recipe is so versatile, allows you to get creative with sauces or condiments. It is now on our 'family favorite' list! item not reviewed by moderator and published
I cannot rate this based on the recipe, Scallops just are not for me. This is the recipe I wanted to try, it sounded very simple to do. However, this was my first time trying scallops; both cooking and eating. I used frozen scallops. They smelled very fishy, I could smell it as soon as I opened the bag. I followed the directions, as listed. I ate just one. I found that it was rubbery, and tasted very fishy. Between the smell, the texture, and the taste, I am sure I will not try these again. item not reviewed by moderator and published
Was looking for scallops approximate cooking time...found it here. Make sure your pan is hot and don't crowd it. item not reviewed by moderator and published
So simple and delicious! Thanks, AB! item not reviewed by moderator and published
This is my go-to recipe for seared scallops. Tonight I rolled the edges of the scallops in sesame seeds before searing, and served them on top of Robin Miller's "Stir-Fried Bok Choy with Ginger and Garlic", using baby bok choy. It was a perfect, light, healthy meal. It doesn't get any better than this!! Just make sure your pan is HOT. I have used regular sea scallops with great results, but let them sit on paper towels and pat them dry before cooking, otherwise they will steam instead of sear. item not reviewed by moderator and published
First time cooking scallops. Alton's receipe was so helpful and they can out just wonderful. So easy and fast. Will use this receipe again. I use kosher salt and ground pepper. Just enough seasonings. Cheryl 12/31/2013 item not reviewed by moderator and published
A squeeze of lemon and this is a perfect appetizer!! item not reviewed by moderator and published
Excellent!! Soooo easy to make. Tried this recipe for the first time tonight, and it was DELICIOUS!! item not reviewed by moderator and published
OMG! Sooooo Simple and soooooo GOOD!! Simple, fast, low cal! What more do you want? item not reviewed by moderator and published
Incredibly 5 star restaurant quality. One of the best seafood dishes I have ever made. From prep to plate in 10 minutes. Outstanding meal!! item not reviewed by moderator and published
The best scallops I have ever cooked! Easy, quick and delicious. item not reviewed by moderator and published
These were the best, simple with nothing interfering with the sweet taste of the scallops. Thanks Alton you did it again. item not reviewed by moderator and published
Perfect, simple, fast. Don't walk away from the stove! Delicious . item not reviewed by moderator and published
Delicious. The pepper was a surprise taste on my scallops. Finally, I have perfected seared scallops. Thank you Alton. item not reviewed by moderator and published
Easy and delicious!! Thank you Alton! item not reviewed by moderator and published
Simple and perfect. I love Alton! item not reviewed by moderator and published
Cooking Hint - Use a larger skillet than you think you need. Even when you dry your scallops they will still produce water in the pan. If your pan is too small then you will end up boiling your scallops once you turn them over. Start with the pan hot and let the water boil out of the butter. (That is what the recipe means when it says to wait until the "fat begins to smoke" Sear on each side, and make sure there is no liquid build up in the pan. DON'T OVERCOOK! Easy and delish! item not reviewed by moderator and published
Classic and perfect! item not reviewed by moderator and published
Awesome, amazing, and so, so simple! Thank you Alton. I sprinkled a touch of garlic powder in addition to the salt and pepper. Just yummy!!!! item not reviewed by moderator and published
I used blood orange infused olive oil and they were fantastic! I served them with Parmesan asparagus orzo. item not reviewed by moderator and published
ooooaaahhEmmmmmmmgeeeeee..........JUST MAKE EM : item not reviewed by moderator and published
Thank you, Alton. I made this for Valentine's Day dinner with a side of leek & mushroom risotto and a simple salad and it was perfect, much better than going out! To the other food network perusers, watch the video -- it's very helpful and clear and has good vibes too. item not reviewed by moderator and published
Fantastic, easy and fresh, the aroma was great. I served them on the side of a spinach salad with blue cheese, walnuts and bacon. item not reviewed by moderator and published
Perfect way to cook and eat diver scallops. Served mine with sauteed fresh corn with onion and bell pepper, simply seasoned with salt, pepper, lime juice and cilantro. item not reviewed by moderator and published
Awesome recipe! I love scallops, just plain...so sweet. This was easy and brought out the natural sweetness and flavor of the scallop. Wonderful! item not reviewed by moderator and published
Love, love this recipe!!! As mentioned before, so easy and delicious. item not reviewed by moderator and published
Scallops are so easy and quick to make! I added a buerre blanc sauce with a dash of chives, paired the scallops with haricot vert with garlic and almonds and had a great, fancy meal without all the fuss. item not reviewed by moderator and published
So easy, so tasty will make these over and over again. I tired breading and seasoning different ways - but this was so simplet - the browning of the butter was key! I used KerryGold Butter - an irish butter. SO YUMMY! THANK YOU ELTON! item not reviewed by moderator and published
Perfect!! It doesn't get easier than this. Will definitely make these again (and again... item not reviewed by moderator and published
Perfect and easy recipe. The chefs on Hell's Kitchen made it seem so difficult. Mine didn't bounce off the floor or become soggy and raw in the butter and oil! item not reviewed by moderator and published
Very yummy! I did the same with shrimps and it was so tasty. Thank you for the recipe! item not reviewed by moderator and published
I love scallops but I was always afraid to cook them. Tried searing them tonight and they came out delicious! Thanks!!! item not reviewed by moderator and published
Everyone has the skill and time to do this restaurant quality preparation!! Thanks, Alton! item not reviewed by moderator and published
Love it! Extremely simple, yet so delicious. My wife didn't like scallops before...tried these, now she wants them all the time. Love the simplicity of this recipe! item not reviewed by moderator and published
My first time making sea scallops. Didn't think I could do it. I had no idea it could be so easy yet so tastey. They really don't need anything else. Why mask the great flavor of the scallops? item not reviewed by moderator and published
Simple, tasty and keeps the taste on the scallops. item not reviewed by moderator and published
These are fabulous! I bought some extra large scallops from Whole Foods and cooked these for about 2 minutes on each side. The only addition I made to the recipe was to add a splash of white wine to the butter and olive oil-yummy!!! item not reviewed by moderator and published
You are awesome Alton! These were delicious served with arugula...Yum! item not reviewed by moderator and published
so simple! c'est magnifique! item not reviewed by moderator and published
I will not cook a scallop any other way!! So delicious!!! item not reviewed by moderator and published
This was so right on! I cook a lot and have made scallops many times, but they never came out so perfectly seared and delicious as this recipe. Perfect timing and it didn't need any other spices at all; just fabulous. My husband loved them and we had to e-mail pictures to our foodie friends.. Thanks Alton, for the great recipe. item not reviewed by moderator and published
WOW!!First time I have ever cooked scallops, and it came out so great!!My husband has never had scallops before and he loved them!! This recipe was so easy, I made a baked potato with a green salad on the side. Will be making this again, and we will not have to go to out for seafood. LOL..Oh one note, make sure all the scallops are pretty much the same size so they cook even. Great recipe!! item not reviewed by moderator and published
These came out fabulous. I tweaked the recipe by adding in a touch of dried oregano, garlic powder, and a touch of old bay seasoning. I dropped them in soon after turning the pan to high heat and let them go for about 2 minutes each side since I bought fairly large scallops. Definitely recommend making this : item not reviewed by moderator and published
Very YUMMY. I made these last night for Valentine's Day and my husband loved them. He said, "Why would you go out when you can have this?" I served them with fish and shrimp along with steamed broccoli asiago noodles and sauted mushrooms. I think the scallops stole the show! Thanks Alton for another great recipe. SO EASY! item not reviewed by moderator and published
So easy and delicious! My husband could not stop 'moaning' mmmm...mmm...mmmm... item not reviewed by moderator and published
I loved this!!! I thought it was amazing. The scallops turned out perfect! they were smooth and tasty and were delicious on their own or with a serving of pasta. Truly outstanding! item not reviewed by moderator and published
Sects Scallops. lol! Really yummy! item not reviewed by moderator and published
This is one of the best recipes for scallops I have had. Thumbs up Alton! item not reviewed by moderator and published
High was too high on my gas range. Med-high might be better. item not reviewed by moderator and published
Simple and good!! A must do again. Thanks Alton item not reviewed by moderator and published
Alton, you are my hero. This was spot on! I used old bay seasoning as well (you had used it with the brined shrimp for an app. They were so amazing. I do have a question; i used my cast iron pan - I am wondering what difference it would have made to use a sauté pan? I also made a buerre blanc sauce and fingerling potatoes....I licked my potatoe fingers!!!!! thank you! item not reviewed by moderator and published
OMG Alton, u the man. So simple and delightful! This recipe is a keeper! item not reviewed by moderator and published
You don't often see the adjective "perfect" included in so many reviews of one dish; but for this recipe, it's the word that fits. I've always left seared scallops to restaurant chefs, but no more. These were delectable. item not reviewed by moderator and published
Perfect! I always thought searing scallops was hard. Until this. It turned out perfect and really did $13 a pound scallops right. The simpler the better. Thank you Alton. item not reviewed by moderator and published
Perfect and simple scallops. I was looking for a nice sauce to plate under my scallops. I went with giada's recipe "filet mignon and red wine sauce". I used her sauce recipe but also added 1/4 cup light cream to thicken. I spooned some on a plate, topped with my seared scallops a la alton brown and served spaghetti with olive oil and fresh parsley on the side. amazing... item not reviewed by moderator and published
I have tried to prepared seared scallops a number of times, but have always been dissatisfied with the results until now. Tonight I fixed some bacon wrapped sea scallops for my wife and I. I first partially cooked the bacon, wrapped the bacon around the scallops, securing the bacon with toothpicks, and then used Alton Brown's technique on the searing. What emerged was a seared scallop as good as we have had in any restaurant! Many thanks. item not reviewed by moderator and published
Perfect and easy, breezy! Delicious! item not reviewed by moderator and published
I was always under the impression that searing scallops was no easy task, however this recipe was not only uncomplicated but down right delicious. item not reviewed by moderator and published
made this last evening using jumbo scallops and the result was just perfect. A little fresh lemon and tabasco added right before serving. Delicious! item not reviewed by moderator and published
After watching a certain "restaurant reality" program on TV, I was convinced that seared scallops were impossible to get right. I should have known that Alton would have the perfect tips. Mine did come out a little darker than I expected (I worried they were burned), but they were perfect - tender, sweet, almost melted in your mouth. 1 1/2 minutes per side was exactly right, as was the "heat until the fat is smoking". item not reviewed by moderator and published
OMG. I haven't had a strong history with much seafood, including scallops, but I've been meaning to try more of it. This recipe was not only easy peasy, all ingredients are household staples, and it was DELICIOUS. Coming from someone who has never cooked any type of seafood before EVER, they came out perfect. The only tip I'd like to add is actually from a Rachael Ray epsiode, where she says that the scallops tell you when they are done - if you have to tug to pick them up/turn them, they aren't ready. When they come off easily, they are ready to turn/done. I followed this guideline with Alton's recipe and it was plate-licking good! Absolutely going to serve this the next time I cook for someone. I'm now brave enough to make scallops that I feel like I can experiment with spices/sauces, etc. item not reviewed by moderator and published
perfection! item not reviewed by moderator and published
Perfect! I am glad that the times were stated on this recipe. It turned out wonderful. I was always worried about searing times with scallops, so I never tried it. But, this was perfect. item not reviewed by moderator and published
I made fresh caught scallops tonight for my fiance. They were perfectly cooked! This is a simple but perfect recipe. Thanks Alton! item not reviewed by moderator and published
This is the easiest, foolproof way of cooking scallops that yield a delicious result. No sauce needed! Make sure the scallops are completely dry before searing. item not reviewed by moderator and published
Very tastey and very easy. Will certainly be using this recipe again! item not reviewed by moderator and published
I agree with most of the reviews posted for this recipe. It was simple and easy and I found the scallops delicious. I will be definitely using this recipe again. item not reviewed by moderator and published
For those that love the pure taste of scallops with a slight hint of seasonings, this is by far the best method and recipe out there! Since I first tried this recipe, I'm no longer afraid of purchasing this delicacy for fear of ruining them. They're perfect every time. Thank you Alton for showing me how to perfectly cook tender, flavorful scallops everytime! item not reviewed by moderator and published
I served over Emeril's wilted arugula with bacon. This was simple to make and a perfect starter for a dinner party. Excellent! item not reviewed by moderator and published
The process is good, but this recipe is pretty plain and simple. I like a hint of soy and sesame with my scallops, so I put soy sauce on a small plate and set the scallops in it for a few seconds... marinating in soy is a bit over the top for me. Then I add about a 1/2 tsp of sesame oil with the olive oil. Again, a little goes a LONG way with sesame oil. item not reviewed by moderator and published
Ditto Craig23 !!!, follow to a tee! The best way is the simplest way. These are scallops, Don"t be messin' around. item not reviewed by moderator and published
very quick and easy and sooo delicious...followed the recipe to a tee. the only downside is how expensive scallops are, but it was worth it for a treat. item not reviewed by moderator and published
I have never seared Scallops before and they turned out perfectly!!!! Thank you! item not reviewed by moderator and published
Looking for a different recipe for scallops, and to my amazement I came up with your recipe, which is the same one I have been using for years! Nice try, Alton. MamaP item not reviewed by moderator and published
I allowed the scallops to drain on some paper towel before searing and I seasoned with Old Bay....... Alton was dead on with the cooking time. With carryover they were perfectly done. Thanks again AB for another winner. item not reviewed by moderator and published
One of the best tasting - fastest dishes on the site! Here is to keeping it idiot proof! item not reviewed by moderator and published
I couldn't believe how easy this dish is. I served these scallops with risotto and a vegetable medley. I suppose you could make a sauce from the yummy pan crusties, but the scallops were so juicy I felt it was unnecessary. Watch your salt. Even using unsalted butter, I should have gone lighter on the salt. item not reviewed by moderator and published
The best way to showcase some beautiful sea scallops. item not reviewed by moderator and published
fab!!! item not reviewed by moderator and published
I am eating these scallops as I type. They were the bomb. Totally awesome. Thanks Alton for this easy, simple and quick recipe. Very flavorful. I used my own seasoning by Zatarain's (Creole Seasoning) and coarse black pepper. Of my goodness TASTYYYYY!!!. I squeezed a little fresh lemon juice on them after they were done and they are Delish. I am impressed with my skills. I like some of the other cooked scallops before and overcooked them and they taste like a rubber band :( I will definitely make this recipe again. Thanks again Alton. item not reviewed by moderator and published
My daughter prepared scallops for me using Alton's recipe. She is often reluctant to tackle a recipe, but she felt courageous after watching the process. I was wowed by how delicious they were. I expected "rubber," but I was served "delicate and juicy." Thanks, Alton! My daughter is far more courageous about attempting a recipe. item not reviewed by moderator and published
I followed Alton's recipe, but then sauteed shallots and garlic, then added some Pinot I was drinking and some chicken stock along with some cream and made a creamy sauce. It was delicious with some couscous and a spring mix salad with a red wine vinaigrette! item not reviewed by moderator and published
My wife and I like Scallops but it had been years since we had any. I fixed them last night, following this recipe and they turned out EXCELLENT! We are looking forward to having them this way again, soon. item not reviewed by moderator and published
This recipe was great. Seared them on an electric stove at 6. Served with a Buerre Blanc. They were an addition to Ina Garten's Crab Cakes along with a green salad. Paired with Yellow Tail Chardonnay. Restaurant quality dinner. item not reviewed by moderator and published
These are far and away the best scallops I've ever made, and so easy,too! Make sure you purchase "dry" scallops so that they don't ooze that injected gunk! item not reviewed by moderator and published
I love this recipe because its so simple and so delicious! I used frozen scallops, so I made sure that they were dry before cooking. They were quite big, so I cooked them for 2 minutes each side. I added a little bit of garlic powder. The flavor was fantastic! item not reviewed by moderator and published
I find that scallops contain a lot of water, which oozes out while sauteeing. If you microwave the scallops about a minute before sauteeing, you can lose this water, and get the golden crust you want. item not reviewed by moderator and published
just like with lobster, you can't really do better than serving this simply. This was perfect. item not reviewed by moderator and published
Even a novice can look like a pro with this recipe. item not reviewed by moderator and published
Easy. Delicious, Liked them with lemon. Lots of smoke on high. item not reviewed by moderator and published
Seriously...if you can watch a clock, you can make these scallops. Have made them twice, and both times have been extremely successful! item not reviewed by moderator and published
Yours were treated scallops to make them plump and white (I hate that some purveyors do this). Buy a dry diver scallop and you'll see (and taste) the difference immediately. item not reviewed by moderator and published
I wish some chef would show us how to get the chemicals out of seafood. I just received hand delivered scallops from Florida via a friend and even though I cooked them twice, that chemical just kept ooozing into my pan. Very sad. item not reviewed by moderator and published
what makes you think that you bought were fresh? to me fresh is when I get the fish myself ant take it come and cook it, all the fishing boats carry tons of ice where they bury the fish some times for days and then they freeze to ship to the stores item not reviewed by moderator and published
Exactly. If you bought them in a store, they were previously frozen. item not reviewed by moderator and published
First of all, you don't like scallops. Second of all it sounds like you used inferior scallops. And you rated the RECIPE one star???? Not fair. item not reviewed by moderator and published
Agree. This isn't a rating on the recipe. item not reviewed by moderator and published
How can you rate this wonderful scallop recipe when you don't like scallops AND you used old scallops??? item not reviewed by moderator and published
I can't stop laughing at how morose some people are sometimes. I don't like scallops. I used frozen, old scallops. I didn't like it. Really? I thought you'd love it as there was nothing you mentioned that would have told me otherwise. Dummy. item not reviewed by moderator and published
Pipe down if you can't offer comments based on experience with the posted recipe. item not reviewed by moderator and published
NEVER, NEVER BUY ANY FROZEN SEAFOOD AND EXPECT IT TO BE GOOD. BUY FRESH, AND SMELL IT item not reviewed by moderator and published
This goes in the same category as the people who change the whole recipe and then give it a low score because it didn't come out right. Give YOURSELF one star, not the recipe! item not reviewed by moderator and published
AGREED - give yourself one star! item not reviewed by moderator and published
Your menu sounds perfect. Think I will use it for Valentine's Day 2014! Thanks for sharing!! item not reviewed by moderator and published
Agree. The recipe called for High, but the video indicated Med - Med High item not reviewed by moderator and published

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