Seared Scallops

191 Ratings
Recipe courtesy ofAlton Brown

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

Yield: 4 servings

Level: Easy



  • 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


  • 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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191 Ratings

Be sure NOT to cook longer than 90 seconds. I had silver dollar size scallops so thought I had to cook a little longer. I cooked them 2-2 1/2" and they were chewy. Ruined an expensive batch of wild scallops!! Recipe is fine. This was my own fault. See All Reviews Post Review

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