Savor the elegance of perfectly pan seared scallops, each golden crust giving way to a succulent, tender interior. This dish is elevated with a zesty lemon garlic sauce, infusing each bite with a harmonious blend of bright citrus and aromatic garlic.
Recipe Science
- Searing scallops at high heat initiates the Maillard reaction, creating a caramelized crust that enhances its natural sweetness and adds a rich, savory flavor.
- Deglazing the pan with lemon juice after searing lifts the flavorful browned bits, incorporating them into the sauce and adding a bright, acidic contrast.
- Cooking garlic in the residual heat of the pan releases its aromatic compounds, infusing the sauce with a deep, savory flavor that complements the scallops.
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Featured Comment 74
“I’ve made this twice now and it’s fabulous, as are all of Jessica’s recipes. I especially love that she explains and demonstrates each step. I think the brine and the extra drying are crucial to the success of the scallops.”—Jeannie B.
Why It Works
Ready to make delicious pan-seared scallops at home and skip a trip to an expensive restaurant? It may seem intimidating to tackle this type of seafood, but rest assured, I will show you how to do it perfectly with excellent results.
I find that a brine enhances scallops’ naturally sweet and light saltwater flavor. We will thoroughly dry and sear the scallops for a lovely caramelized surface. For extra flavor, a creamy lemon garlic sauce is made right in the same pan.
Ingredients You’ll Need
- Brine: A solution of kosher salt, hot water, and ice cubes.
- Scallops: Purchase dry scallops for the best flavor and crust formation. Select jumbo scallops sold in 8 to 10 pieces per pound, about 2 ounces in weight. Remove the side muscles so that there are no chewy bites.
- Fat: A high smoke point fat like olive oil is used to develop a golden brown crust on the scallops. Butter is used for basting to add richness to the lean seafood.
- Sauce: A quick pan sauce is made with lemon juice, zest, Dijon mustard, and heavy cream.
- Herbs: Fresh dill adds a delicate grassy flavor, complementing the lemon sauce.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Scallops: You can buy scallops that are 1 ounce in size; just adjust cook time. Dry scallops will have a better flavor than wet scallops, which taste slightly soapy. Bay or sea scallops can be used.
- Citrus: Orange or lime can be substituted for lemon juice when making the sauce.
- Dairy: To make the dish dairy-free, use margarine or coconut oil to baste the scallops. The scallops will not be as golden in color. Canned coconut milk can replace the heavy cream but will make the sauce less thick.
- Herbs: Dill, chives, tarragon, green onions, basil, or parsley work well for garnish.
How to Make Pan Seared Scallops with Sauce
Step 1: Brine the Scallops
Make a brining solution of ⅓ cup kosher salt and 1 cup hot water for one pound of scallops. Most granules will dissolve, but it’s okay if some remain on the bottom. Cool the mixture with ice cubes; you don’t want the scallops to cook! The brining step only takes 10 minutes.
Pro Tip: The saltwater adds more savory flavor and a little extra insurance to prevent the seafood from drying out.
Step 2: Rinse and Dry the Surface
The scallops must be pat dry to achieve an attractive caramel-kissed surface. Use plenty of paper towels to soak up the moisture after brining. This ensures the scallops will brown instead of steam when they hit the hot pan.
Pro Tip: Further drying them uncovered in the refrigerator can also help remove extra moisture.
Step 3: Season with Salt
Since the scallops will be ice cold, let them sit at room temperature for about 10 minutes to ensure even cooking. Season the surface with a little bit of salt.
Step 4: Seared the Scallops
Heat a large skillet over medium-high heat, then warm the olive oil. Add the scallops in a single layer, pressing down for better contact and crust formation. They will develop a golden crust on the first side in about 3 minutes.
Pro Tip: Stainless steel or cast iron yields the best surface color. However, nonstick pans will work but should not be used over high heat.
Step 5: Baste the Scallops
Basting the scallops in the final minutes of cooking with melted butter adds a little extra boost of vibrancy. The milk proteins and lactose in the butter brown and stick to the outside for a flavorful crust.
The scallops are ready when the interior is opaque. The texture should be firm yet easy to cut through with a fork or knife with little resistance.
Step 6: Make a Pan Sauce
Saute minced garlic, then stir in lemon juice and zest. Turn off the heat and whisk in the mustard and heavy cream. Give the sauce a taste and season with salt and pepper as needed.
After searing the scallops, flavorful fond (buttery brown bits) will remain in the pan. Don’t let it go to waste! Use it to make a simple pan sauce.
Step 7: Garnish and Serve
Return the seared scallops to the pan to warm in the creamy sauce. Right before serving, garnish with fresh dill and freshly cracked black pepper.
Frequently Asked Questions
There are two methods to defrost scallops without negatively impacting their texture. Defrost them overnight in a single layer on a plate covered with plastic wrap in the refrigerator for at least 24 hours. Alternatively, place them in a resealable plastic bag, air removed, and use a bowl and run cool water over them until defrosted; this could take about 30 minutes per pound.
Wet scallops are soaked in additives called sodium tripolyphosphate to extend shelf life, keep them whiter, and soak more moisture. Dry scallops have no chemicals added; they are shipped on ice, so I prefer to use them. They have a pinkish or ivory hue, feel stickier, and smell like the sea.
Sometimes, they have an unpleasant chemical soapy taste and release too much moisture in the pan, which prevents a nice golden crust from forming. If you’ve ever tried caramelizing scallops and it never seems to happen, this chemical could be the culprit.
Bay scallops are harvested in shallow bays and estuaries. They are smaller in size, sweet and tender, and more affordable. Sea scallops are harvested from deep ocean water. They tend to be larger, less sweet, slightly more chewy, and higher in price point.
Scallops are a lean protein with little fat. Brining them in a salt solution seasons them while helping them retain moisture. Without the insulation, there’s a greater chance for them to become rubbery and dry.
The saltwater solution dissolves and reshapes some of the protein in the scallops. The protein can then create a gel that likes to trap water inside, keeping it tender after cooking.
Serve This With
If you tried this Pan Seared Scallops with Sauce, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pan Seared Scallops with Lemon Garlic Sauce
Ingredients
Brine
- ⅓ cup kosher salt
- 1 cup hot water
- 4 cups ice cubes
- 1 pound scallops
Scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon dijon mustard
- 2 tablespoons heavy cream
- 1 teaspoon chopped dill
- black pepper, as needed for seasoning
Instructions
- Brine the Scallops – In a medium bowl, combine salt and hot water. Stir until the salt is mostly dissolved. Add ice cubes, and once the water is cold, add the scallops. Brine for 10 minutes.
- Rinse and Dry the Scallops – Drain and rinse the scallops under cold water. Transfer to a sheet pan lined with paper towels. Place another sheet of paper towel on top and gently press until each piece is dry. The drier the scallops, the better the sear.
- Season with Salt – Allow the scallops to sit for 10 minutes at room temperature before cooking. Right before cooking, lightly season both sides with salt.
- Cook the Scallops – Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add the scallops in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Sear until golden brown on the surface, not moving them, about 3 minutes.
- Baste the Scallops – Add butter to the pan and allow it to melt. Flip the scallops and use a spoon to baste, tilting the pan as needed. Cook until firm but tender, about 1 to 2 minutes. Turn off the heat and transfer to a clean plate.
- Make a Pan Sauce – Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, scrape the pan to move any browned bits, and stir them into the sauce, cook for about 1 minute. Turn off the heat and whisk in Dijon mustard and heavy cream. If needed, add some water if you want a thinner consistency. Taste and season with salt and pepper as desired.
- To Serve – Add the scallops back to the pan and warm them over low heat for 2 minutes. Garnish with chopped dill and black pepper, and serve.
Recipe Video
Notes
- Scallop Selection: Dry sea scallops are used for their sweet and briny flavor and ability to form a golden brown crust.
- Using Wet Scallops: Add about 1 teaspoon of lemon juice to the brine to remove some of the chemicals and mask the soapy taste.
- Scallop Size: Use jumbo scallops, 8 to 10 pieces per pound (about 2 ounces per scallop), or smaller scallops that are 14 to 16 per pound (about 1 ounce per scallop). Adjust cooking times based on size after flipping them.
- Storing: Refrigerate in an airtight container for up to 2 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Perry says
Delicious Jessica, a great recipe!
Jessica Gavin says
Thanks, Perry! Happy to hear you enjoyed the pan seared scallops.
Tracy says
This was amazing even without the mustard. Thank you so much for sharing the recipe. I served it over lemon almond risotto from Lidl. Definitely will be making again.
Jessica Gavin says
Great to hear that the lemon garlic sauce tasted delicious even without the mustard! The pan seared scallops paired with the almond risotto sounds amazing!
David says
OMG this was so good. Best scallop dish I’ve ever made.
Jessica Gavin says
Whoo-hoo! Thanks for making the pan seared scallops recipe, David!
Donna says
If I could give this recipe 10 stars I would! Jessica, you’ve knocked it out of the park once again! Who knew that 2Tbs. of heavy cream and 1 of Dijon mustard could make such a delicious sauce? Only you! Thank you so very much for another delicious meal. <3
Jessica Gavin says
You’re so welcome, Donna!
Jack says
Hi
im just wondering why you didn’t remove the muscle before cooking the scallops
I have been an executive chef for several years and it’s one of the first thing you would teach someone who doesn’t have any experience cooking scallops.
Other than that , everything looks good
Jessica Gavin says
Hi Jack- Thanks for your comment! Yes, the muscle can be removed so that piece is not as chewy.
Toni says
So delicious. My scallops were smaller, so I should have adjusted the cook time. Definitely a recipe I will make again. Even company worthy!
Jessica Gavin says
Thanks for your feedback, Toni!
Jeannie Bee says
I’ve made this twice now and it’s fabulous, as are all of Jessica’s recipes. I especially love that she explains and demonstrates each step. I’ve been a home cook for over 50 years but she takes each dish to a new level. I think the brine and the extra drying are crucial to the success of the scallops. Thank you, Jessica!
Jessica Gavin says
Thank you for your kind words, Jeannie! You are a kitchen rockstar!
Jeannie Bee says
Thank you but I believe your recipes make me a better, more educated cook!
Jessica Gavin says
That makes me so happy to hear, Jeannie! Keep having fun and playing in the kitchen!
jen says
To make this dairy-free, can full fat coconut milk be used in place of heavy cream?
Jessica Gavin says
Yes, you can use creamy coconut milk to replace the heavy cream.
Bsfbats dipatri says
I made this tje other night .This was the besy thing I ever mafe.So much flavor
Jessica Gavin says
Great job making the scallops!
Michele Hyson says
I made this three time! The first was not awesome… They didn’t have “dry” scallops. What a different. The scallops would not dry and were super mushy.
The second time, I only bought four scallops because I wanted to try again without the expense 🙂 My son, with two on his plate, was okay, because I served it with halibut. But then after he tried it – he smiled and said – “give me your scallops!” So the third time was indeed a charm. Thank you for this recipe! It’s truly amazing!
Patti says
This looks so good but I wonder. I’m not a scallop fan, do you think it would work with shrimp? Why not?!
Jessica Gavin says
I think you could definitely use shrimp for this recipe, just must sure to not overcook the pieces as they cook very quickly. I would also skip the brining step. Let me know how it goes!
Danny says
Great dish. Super easy and quick. My wife loved it and so did I. Its a keeper for sure.
Jessica Gavin says
Thank you, Danny!
Lisa says
Those looks amazing!
Jessica Gavin says
Thank you! I can’t wait to hear what you think about the recipe.
Jay Radke says
Crazy easy and crazy delicious! Super easy a quick to prepare. My wife and I substituted duck fat to sear the scallops. The sauce is amazingly good. We used it on our side dish of grilled asparagus too. Thank you for a great recipe.
Jessica Gavin says
Wow, I must try duck fat for frying the scallops, sounds delicious!
Donna Jones says
DELICIOUS SCALLOPS!!!! Seared with lemon garlic sauce, garnished with dill! Just had them tonight, and we are so glad we dined in with your recipe. Thanks so much! Reminds us of having fresh scallops from the Bahia de Conception at our camp site south of Mulege, Baja Mexico in 1991. These were gourmet. Camping I poached them in beer, butter and garlic, we ate them for days.
Jessica Gavin says
I’m thrilled to hear you enjoyed the scallops! We love camping in Baja, it would have been a blast cooking with you!
Frank says
Hi Jessica, I love every recipe I have made that you have sent me. I am needing any recipes you have made with trout. Also any sauces that can be added.
Thank you so much.
Frank
Jessica Gavin says
Thank you, Frank! I unfortunately don’t have any trout recipes at the moment. I think a simple lemon beurre blanc sauce or aioli would be nice. Even pan searing and serving with lemon wedges to squeeze on top will be tasty.
Craig Northacker says
I really enjoy your recipes and the applied science – not getting along with my bio teacher in high school is an understatement so your input is excellent. Do you brine fish as well? Thanks again.
Jessica Gavin says
Hi Craig- I’m happy to share my culinary science knowledge with you! I don’t typically brine fish because it cooks very quickly, the protein structure is flaky and tender, and they already have a naturally briny taste.
Melissa says
So good! The scallops turned out perfect and the sauce was bright and perfectly seasoned. Definitely a keeper ?
Bridget says
Excellent recipe I followed it precisely and also watched your video. My husband loved it and although the dry scallops were expensive it was worth it. Thanks Jessica
ted hall says
Great instructions on how to prepare the scallops. The browing and texture was perfect. I did not like the mustard taste though. Thought it was to heavy for scallops. Can you suggest an alternative to mustard?
Jessica Gavin says
Thanks for making the recipe! You can use less mustard, perhaps start with 1 teaspoon for a less intense taste. Or you can add in some capers for a similar tangy taste.
Rolf says
I have not been good at cooking scallops but I will definately use your recipe next time. It appears to be very efficient and simple. Thank you. I really enjoy being on your email. Rolf
Jessica Gavin says
Thanks for following along Rolf! I can’t want to hear what you think about the scallops.
Wendy says
I made this with scallops I bought down in Everglade City Fl. Both my husband and I loved it!. It was so creamy and so much flavor we couldn’t stop eating. I served it with coconut ginger rice and fresh asparagus. One of those meals my husband still talks about.
Jessica Gavin says
Wow, the combination of scallops, rice and asparagus sounds incredible!
Bob Britcher says
Lemon and cream: how do you prevent curdling?
Judy says
My 2nd-time making this recipe and definitely not my last.
Absolutely love the sauce, the Dijon Mustard is a nice twist.
Maria Terry says
I love scallops, my husband doesn’t. I substituted shrimp and tossed the whole thing over linguine. It’s a winner!
Jessica Gavin says
Great to hear that shrimp works well for this recipe too, nice swap!
Skipper Plitt says
Jessica these are amazing!!! I passed this recipe to my my six adult children. I really like how you explain the difference between wet and dry scallops. That’s not something you find in 99% of the cooking blogs/sites. Thank you for everything you do. You are amazing.
Jessica Gavin says
Thank you so much for your feedback Skipper, I’m happy to hear that you find the info insightful!
Kathi V says
Delicious! Used a non stick pan as suggested. Browning took more time than stated.
Otherwise followed directions exactly other then using salted butter as that was all I had.
Jessica Gavin says
Thanks for you feedback Kathi! Definitely use your senses to see the color change as out stoves power can differ slightly. How was the salted butter? Sounds lovely!
George Spatz says
Looking at these pics it looks like you are using Bay Scallops.(kinda small) Will Sea Scallops survive this recipe?
Jessica Gavin says
Sea scallops would work too! Just make need a few more minutes to cook due to the large size.
Roxanne says
Loved the results, will definitely use this recipe again as I’ve never made such delicious scallops.
Kate says
This may be my own faux pas, but my end result of this dish was good but alittle overly salty for my taste buds and next time I’d put in a little less mustard.
Also I made this with 1/2 lbs. scallops and 1/2 lbs. of calamari for some seafood variation, which I thought was going to be a mistake, but was actually quite good.
Thank you for this recipe and I will try it again now that I am more acquainted with the process.
Awnalee says
Easy, quick and delicious! I didn’t have dijon so I used maybe a 1/2 teaspoon of grated horseradish. YUM! I also added zucchini noodles (cooked about 3-4 min) before putting the scallops back in the pan.
Jessica C. says
I made these for Valentine’s Day – they turned out great! I used frozen sea scallops from wegmans, my husband was quite impressed 🙂
Jessica Gavin says
Great job Jessica! Glad to hear that the frozen scallops worked well too.
Cat Ng says
Are those frozen ones found in supermarkets considered dry or wet?
Jessica Gavin says
It’s hard to tell unless they list the sodium tripolyphosphate on the label. I’ve noticed that if the scallops bubble with moisture instead of brown, they are likely wet.
Linda Wainright says
Can you make this dish a day ahead?
Jessica Gavin says
The scallops taste best when they are cooked the same day.
Richard says
Deelish!
Next time a bit of white wine to thin the sauce.
Nanette says
Where does one get dry scallops?
Eleanor Cook says
This is a Great recipe, super easy and quite flavorful.
Karen says
The instructions call for brining the scallops. what about dry scallops? Why would you brine dry scallops? Are the scallops you are using wet scallops?
Jessica Gavin says
Yes, you can brine dry scallops, those are the types that I use.
Stacy Bleiweis says
This was soooo yummy. I added some shrimp and it went well with the scallops. Definitely will make again!!!
Jessica Gavin says
Thank you for your feedback Stacy!
Jeffrey Zabner says
Jessica,
The creamy scallops look wonderful. How to adapt this recipe for a dairy allergy. Use Ghee instead of butter? Use cashew based cream cheese instead of cream?
Thank you in advance for your consideration.
Jessica Gavin says
Hi Jeffrey- I think those are great dairy-free substitutions. Are you okay with Ghee even though it’s from milk? Just adjust the cream amount, may need less since cream cheese is thicker than heavy cream.
Jeffrey Zabner says
Thanks, Jessica.
Yes, Ghee is fine since the solids containing the casein protein (which is my particular allergy) are gone. There is Ghee and then the is maitre d’Hotel clarified butter which is not as clarified as Ghee.
Thanks for the tip on the cream cheese. I’ll report back and share my results.
Linda says
Is this dish good heated up the next day? Thinking of making it a day ahead.
Michelle says
No, scallops need to be eaten that day, they are chewy reheated.