Scallops feel like a bit of a splurge in my home. A weekend date night typically means bowls of pasta crowned with scallops, lemon wedges, and glasses of chilled white wine alongside. Scallops are eco-friendly, mouthwatering, and incredibly simple to prepare! Below is my method for cooking fast scallops on the stovetop in roughly five minutes.
Scallops: Incredibly Simple!
Scallops don't come cheap (around here, they run $20 a pound or more), which can make preparing them a bit nerve-wracking. What if you ruin such a pricey dinner?
The wonderful thing about scallops, however, is that once you grasp how fast they cook, you'll never ruin them. They need only four to five minutes total — that's all! I'll walk you through it step by step below, but the core idea is straightforward: Sear in an oiled skillet for roughly two minutes per side. Finished!
Scallops & Sustainability
Scallops are nearly always a sustainable seafood pick; they're a solid choice when it comes to environmental impact.
Timing Your Meal Around Scallops
Because scallops cook so rapidly, you should have every other component of your meal prepared and waiting before the scallops hit the pan. Scallops are the final element on the plate, so get your pasta, sauce, or salad plated and ready before you start the scallops.
One of my go-to dinners is scallops served over velvety puréed vegetables. I'll steam cauliflower or rutabaga, blend it until perfectly smooth, and hold it warm in a covered bowl. I'll assemble a tossed salad, lay out warmed plates, and pour the wine. Then, at the very last moment, with the table dressed and candles glowing, I'll quickly sear the scallops and arrange everything on the plates. They're such a delight — one of the simplest, most satisfying meals you can whip up at home.
Serving Scallops
Although countless recipes feature scallops, consider them a protein topping for nearly any beloved dish. Sear them using this technique and then nestle them onto pasta tossed with olive oil and lemon, or spoon them over your favorite couscous preparation. (They'd be fantastic on cauliflower couscous!)
Additional Scallop Serving Suggestions
Searing scallops on the stove requires only about 5 minutes. Be sure to pick the larger sea scallops, not the petite bay scallops.
Stovetop Scallops: A Step-by-Step Guide
What You'll Need
Ingredients
- 1 1/2 pounds sea scallops (or 4 to 5 scallops per person)
- Salt and pepper
- 1 tablespoon butter or olive oil
- Equipment
- Large stainless steel skillet
- Tongs or a thin spatula
Directions
- Remove the side muscles: The side muscle is a small piece of tissue on the edge of the scallop that attached it to the shell. It will feel somewhat firm and its grain runs opposite to the rest of the scallop. Simply grip it with your thumb and index finger and tug it off. If you overlook one, don't fret; they're a bit chewy, but perfectly safe to eat.
- Pat dry and season with salt and pepper: Blot the scallops dry with a paper towel. Season them liberally with salt and pepper.
- Warm the pan: Heat the butter or olive oil in the pan over medium-high heat. When a few drops of water evaporate on contact, the pan is ready.
- Place the scallops in the pan: Arrange the scallops in the pan in a single layer, spaced roughly an inch apart. The first scallop should sizzle the moment it touches the surface. If it doesn't, pause a few seconds to let the pan heat up before adding the others. Avoid overcrowding the pan; cook in batches if needed.
- Sear the scallops for 2 minutes, then turn: Sear the scallops without disturbing them for 2 minutes, then flip them. If a scallop doesn't release easily from the pan, let it cook a few seconds longer until it does.
- Sear the scallops for another 2 to 3 minutes: Sear the scallops on the second side for another 2 to 3 minutes without moving them. Both sides of the scallop should be seared golden-brown and the sides should look opaque all the way through. The scallops should feel firm to the touch, but still slightly soft, like well-set Jell-O; do not overcook or the scallops become tough and chewy.
- Serve right away: Serve the scallops immediately while they are still warm.
Recipe Tips
Meal-prep tip: Cook the scallops as the last thing you do before serving dinner. Prepare everything else so that the scallops can be served immediately after cooking, while they are at their best.
