Easy Pan-Seared Scallops Recipe
Okay, so, listen up, because this isn’t just any scallop recipe. This is the Easy Pan-Seared Scallops Recipe that’s gonna make you look like a rockstar chef even if you accidentally set off the smoke alarm three times a week. It’s quick, it’s easy, and it’s freaking delicious. Trust me, you NEED this in your life.
My husband, bless his heart, thinks I’m some kind of culinary genius when I whip these up. He actually asked if we could serve them at our next family gathering. The kids? They’re usually picky eaters, but they gobble these down faster than I can say “more veggies!” I remember this one time, I was trying to make a fancy dinner for my anniversary and totally burned the steak. Scallops to the rescue! Saved the night, and now it’s our “special occasion” go-to. Talk about a comeback kid.
Why You’ll Love This Easy Pan-Seared Scallops Recipe
- Ready in like, 15 minutes. Because who has time to cook all day?
- Impresses the pants off of everyone. Even your mother-in-law.
- It tastes like you went to a fancy restaurant. For way less money.
- Super versatile – you can throw it on pasta, salads, or just eat ’em straight from the pan (no judgement here).
- You get to say you “seared” something, which makes you sound like a total badass.
How to Make It
Alright, so first things first, grab your scallops. Pat ’em DRY. Seriously, drier than the Sahara. This is key to getting that nice sear. Now, mix up all that yum sauce stuff – pineapple juice, soy sauce (or tamari if you’re gluten-free, like I usually am), brown sugar (or honey, whatever’s lurking in the pantry), sesame oil, and cornstarch. Whisk it like you mean it.
Heat up some oil in a pan – medium-high heat is your friend here. Careful not to burn it! Sear those scallops for, like, 2-3 minutes per side. You want ’em golden brown and gorgeous. Don’t overcrowd the pan, or they’ll steam instead of sear. Nobody wants steamed scallops, yuck.
Pour that sauce in the pan and let it bubble and thicken up a bit. Takes just a few minutes. Toss the scallops in the sauce, coat ’em good, and bam! Dinner is served. Sprinkle some sesame seeds and green onions on top because, you know, presentation matters (kinda).
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Ingredient Notes
- Scallops: Get the big ones, sea scallops. They’re easier to sear. And for the love of Pete, make sure they’re DRY. Pat, pat, pat with paper towels. Soggy scallops = sad scallops.
- Pineapple Juice: The stuff in the can is fine, but fresh is always better if you’re feeling fancy. Just don’t use the kind with added sugar, or it’ll be too sweet.
- Soy Sauce: I usually use low-sodium because I’m trying to watch my salt intake. But honestly, regular soy sauce is fine too. Or swap for Tamari if you can’t do gluten!
- Brown Sugar: This is my go-to, but if you only have white sugar, it’ll still work in a pinch. I’ve even used maple syrup before. Don’t tell anyone.
- Sesame Oil: Don’t skip this! It adds a nutty, delicious flavor. But if you absolutely have to, a little olive oil will do.
- Cornstarch: This is what thickens the sauce. If you don’t have any, a tiny bit of flour will work, but be careful not to use too much, or it’ll get clumpy. I may have done that once or twice (or five times…).
Recipe Steps:
- Pat scallops dry with paper towels.
- Whisk together pineapple juice, soy sauce, brown sugar, sesame oil, and cornstarch in a bowl.
- Heat oil in a pan over medium-high heat.
- Sear scallops for 2-3 minutes per side, until golden brown.
- Pour sauce into the pan and let it thicken.
- Toss scallops in the sauce to coat.
- Garnish with sesame seeds and green onions.
- Serve immediately.
What to Serve It With
I love serving these with rice or quinoa. A side of steamed broccoli or asparagus is also a winner. Or, if you’re feeling extra fancy, throw ’em on top of some creamy pasta.
Tips & Mistakes
- Don’t overcrowd the pan when searing the scallops. Work in batches if you need to.
- Keep a close eye on the sauce. It can burn quickly if you’re not careful.
- Don’t overcook the scallops! They’re best when they’re still a little bit tender in the middle.
- If your sauce is too thick, add a splash of water or pineapple juice to thin it out.
- If your sauce is too thin, let it simmer a little longer to thicken up.
Storage Tips
Leftovers? If you even HAVE any… store them in an airtight container in the fridge. They’re best eaten within a day or two. Honestly, I’ve totally eaten them cold straight from the fridge for breakfast. Don’t judge. They’re still delicious. Maybe not as good as fresh, but who’s counting?
Variations and Substitutions
Okay, so I’ve played around with this recipe A LOT. Here’s the lowdown:
- Honey instead of brown sugar: Works great! Gives it a slightly different flavor, but still delicious.
- Tamari instead of soy sauce: Perfect for gluten-free peeps!
- Garlic: I sometimes throw in a minced clove of garlic when I sear the scallops. Adds a nice kick.
- Ginger: Same goes for ginger! Grated fresh ginger is amazing in this.
- Red pepper flakes: If you like a little heat, add a pinch of red pepper flakes to the sauce.
- No pineapple juice?: Okay, I’ve used apple juice in a pinch. It’s not exactly the same, but it works. Just don’t tell anyone I said that.
Frequently Asked Questions
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Easy Pan-Seared Scallops Recipe
Ingredients
Main Ingredients
- 1.5 pounds sea scallops fresh or thawed if frozen
- 1 tablespoon olive oil extra virgin
- 1 tablespoon unsalted butter
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons chopped parsley for garnish
Instructions
Preparation Steps
- Pat the scallops dry with a paper towel to remove excess moisture.
- Season both sides of the scallops with salt and black pepper.
- Heat the olive oil and butter in a large skillet over high heat.
- Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through.
- Remove the scallops from the skillet and drizzle with lemon juice.
- Garnish with chopped parsley and serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
