Pan Fried Scallops

Perfectly pan fried scallops with a golden, crispy crust and a juicy, tender interior. This easy, elegant seafood dish is finished with a fresh lemon-parsley sauce for a flavor-packed meal.

When it comes to preparing an elegant meal that feels special without requiring hours in the kitchen, seafood is always a winning choice. And among all the seafood options, pan fried scallops are definitely a favorite of mine. They’re quick to prepare, look absolutely stunning on the plate, and are packed with flavor. Seriously—just 5 minutes is all it takes to get that perfectly crisp, golden crust on the outside, while the inside stays juicy and tender. It’s hard to beat that combination!

Pan-seared scallops are often a dish you’ll see on the menu at fancy restaurants, but here’s the secret: they’re surprisingly easy to make at home. All you need is a hot pan, a little bit of oil, and a few simple ingredients to create a restaurant-worthy meal in your own kitchen. The results are always impressive—scallops that are golden-brown on the outside and bursting with sweetness and tenderness on the inside. And when you pair them with a simple, flavorful sauce made with shallots, lemon, and fresh parsley? It’s absolute perfection. I love the combination of all these flavors together. 

One of my favorite ways to serve these scallops is with a creamy side of celery root and potato puree. The light, earthy flavors of the puree perfectly complement the richness of the scallops, making for a dinner that’s both unique and incredibly satisfying. Whether you’re planning a romantic date night at home or hosting a dinner for friends, pan fried scallops with a zesty lemon-parsley sauce is the kind of dish that’ll leave everyone happy—and it’s so simple to make!

Ingredients:

¾ lb sea scallops

salt, pepper

1-2 Tablespoons oil

Sauce:

½ Tablespoon butter or oil

1 small shallot, minced

1 Tablespoon fresh parsley, minced

juice from one lemon

2-4 Tablespoons olive oil

salt, pepper

How To Make Pan Fried Scallops

Blot the scallops dry with paper towels. Season with salt and pepper on both sides.

Heat ¾-1 Tablespoon of oil in a nonstick skillet on high heat. Add the scallops and cook the scallops until golden brown on both sides, about 2-3 minutes per side.

You might have to cook the scallops in two batches. You don't want them to be too close together, or they will steam instead of sear and start eeking out liquid.

It's very important not to touch the scallops until they are ready to turn, so that the scallops get that awesome sear. Set the scallops aside. Add the butter to the skillet over medium heat. Add the shallot, season with salt and pepper and cook for 3-5 minutes, until tender. Add the parsley, lemon juice and olive oil. Season with salt and pepper.

Serve the scallops with the sauce.

Seared Scallops With a Lemon-Parsley Sauce

Olga Klyuchits

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Entree

Servings 2

Ingredients

  

• ¾ lb sea scallops
• salt pepper
• 1-2 Tablespoons oil

Sauce:

• ½ Tablespoon butter or oil
• 1 small shallot minced
• 1 Tablespoon fresh parsley minced
• juice from one lemon
• 2-4 Tablespoons olive oil
• salt pepper

Instructions

 

• Blot the scallops dry with paper towels. Season with salt and pepper on both sides.
• Heat ¾-1 Tablespoon of oil in a nonstick skillet on high heat. Add the scallops and cook the scallops until golden brown on both sides, about 2-3 minutes per side.
• You might have to cook the scallops in two batches. You don't want them to be too close together, or they will steam instead of sear and start eeking out liquid.
• It's very important not to touch the scallops until they are ready to turn, so that the scallops get that awesome sear. Set the scallops aside.
• Add the butter to the skillet over medium heat. Add the shallot, season with salt and pepper and cook for 3-5 minutes, until tender.
• Add the parsley, lemon juice and olive oil. Season with salt and pepper.
• Serve the scallops with the sauce.