You can upscale the pan seared scallops recipe to feed a crowd.
Today I was craving pan seared scallops so I went into town to get some. As it was a bit late in the day, my fishmonger only had four left but I took them. You can upscale this pan seared recipe to feed more.
This is a really easy pan seared scallops recipe. The ingredients are simple ingredients you can find at all supermarkets and you might already have them on hand.
About this pan seared scallops recipe.
This is not just a recipe but instruction on how to perfectly sear scallops for any recipe that calls for pan seared scallops. Like my other scallop recipes, I kept this recipe simple so that the scallops are the star and not the sauce. Pan seared scallops aren't cheap and their flavour and texture is to die for when you cook them correctly.
So you really can have a play with what you add to these pan seared scallops. Once you sear them, you can serve them with whatever you like. For example, try them with this coriander chutney and you will not be disappointed.
How do you sear scallops to perfection?
Scallops only need a couple of minutes in the pan to cook through. This is where many people go wrong. Be sure to watch the scallops as I describe in the photos and recipe below. If you fry them too long, they will become tough and not very nice.
In this recipe, you simply dry and then season the scallops with a little salt and then dust them with plain (all-purpose) flour. Not much, just a little. The flour is optional but it does help achieve a nice golden brown colour on the exterior of the scallops.
Then you fry the scallops on one side in hot oil for a couple of minutes to brown them before turning them to finish off the cook. This is when you really need to watch them so that they don't overcook. The butter you add in this recipe also helps give the scallops a nice golden brown colour so I usually add some regardless of how I am serving the scallops.
Can you use frozen scallops for this recipe?
Frozen scallops can actually be very good and are often quite comparable to fresh ones, as long as they’re high quality and properly thawed. Here are a few things you need to consider:
1. Freezing Process: High-quality frozen scallops are typically flash-frozen on the boat or shortly after harvesting, which helps preserve their flavour and texture. This process locks in freshness and prevents the scallops from degrading over time.
2. Availability: Fresh scallops can be harder to come by, especially if you’re not near a coast. Frozen scallops make it easier to get consistent quality regardless of season or location.
3. Taste and Texture: If frozen and thawed properly, the taste and texture of scallops can be very similar to fresh. However, some say fresh scallops have a slightly more delicate texture.
4. Preparation: To get the best results with frozen scallops, thaw them slowly in the refrigerator (ideally overnight) and pat them dry to remove excess moisture before cooking. This helps them brown and sear nicely.
5. Cost: Frozen scallops are often cheaper than fresh scallops.
Can you use queen scallops instead of jumbo scallops.
Yes but you need to consider the size of the scallops. They are smaller so they will cook faster. Get that pan flaming hot and only sear them for a minute or so.
Step by step photographs.










Pan Seared Scallops

This pan seared scallops recipe can be prepared in minutes. You can upscale the recipe to serve more people. Watch the scallops closely as they sear to ensure they are cooked to perfection and not overcooked.
Ingredients
- 4 large scallops
- Salt and pepper to taste
- 1 tbsp plain (all purpose) flour
- 1 tbsp rapeseed (canola) oil
- 1 generous tbsp soft butter
- 3 garlic cloves, finely chopped
- 1 banana shallot, finely chopped
- 2 green finger chillies
- 1/2 lemon, sliced into thin rounds and then quartered
- 2 tbsp coriander (cilantro) roughly chopped
- Flaky salt to garnish and to taste
Instructions
- If you don't like the roe, you can cut it off the scallops. I love it but cut it off for another recipe.
- Tap the scallops dry with a paper napkin and then season with salt and pepper. Then dust all over with the flour. Be sure to shake off any excess flour before adding the scallops to the pan.
- Heat the oil in a frying pan over a high heat. When the oil begins to shimmer, place the scallops in the pan to sear for one to two minutes. I used very large scallops so I seared mine for 2 minutes on the first side.
- Flip the scallops over to cook for another minute or so. Watch them carefully so that you don't overcook them.
- While the shallots are frying on the second side, add the butter, shallot, garlic and chillies and stir them in. Then add the lemon pieces and continue cooking until the vegetables are soft. Remove the shallots if cooked through.
- To serve, place the scallops on a serving plate and then garnish with the other ingredients from the pan. Season with a little flaky salt if you like and some addition black pepper.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 665mgCarbohydrates: 26gFiber: 4gSugar: 12gProtein: 8g
Rose says
I'm off to the fishmongers as this looks delicious!
Dan Toombs says
Thanks Rose. I hope you had a chance to try it. If so, how did it go? 🙂
Shonagh @ An Offal Experiment says
The dressing sounds fab. I'm definitely going to give this recipe a try!
Dan Toombs says
Hi Shonagh The dressing goes really well with other fish too. Thanks for stopping by.
Dan
Carrie's Experimental Kitchen says
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: https://carriesexperimentalkitchen.blogspot.com/2012/08/week-31-seafood-frenzy-friday.html
Dan Toombs says
Hi Carrie - Thank you very much for that. I really appreciate it.
Dan
Yvonne says
I made this tonight and presented it on a black mottled plate with a small side of watercress the scallops next to it and drops of the dressing around the plate. I was very pleased with it and it ate very well. If I had guests who like chilli I’d do this quite happily at a dinner party. My husband is cooking Rezala next.
Dan Toombs says
Sounds delicious and love your description of the presentation.
Dan