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+ servings

Basic Pan Seared Scallops

How to cook perfect scallops
Prep Time10 mins
Cook Time5 mins
Course: Main Course
Cuisine: Seafood
Keyword: Scallops
Servings: 4
Author: Melissa Reome


  • 1.5 lb package Omaha Steaks Colossal Scallops
  • 2 tbsp ghee, clarified butter or oil of your choice with high smoke point to sear
  • 3 tbsp salted butter to baste
  • salt & pepper to taste
  • 1 lemon optional


  • Defrost scallops, rinse lightly, then pat dry between paper towels.
  • Preheat pan to medium-high heat (ideal temp about 450F (232C)
  • Add ghee or desired oil to hot pan (*note: the milk solids in butter will burn at high temperatures, smoke like crazy, and not taste good.  Save the butter for basting at the end)
  • Season scallops as desired (I prefer just a sprinkle of sea salt)
  • Place scallops in hot pan.  Do not crowd them.  (If needed, cook in batches, wiping the pan surface, and adding new oil for each batch)
  • Resist the urge to flip them for 1-2 minutes.  Look at the edge of the scallop and you will begin to see it browning.  Give a little peek and when browned to your liking, flip the scallops over.  Usually the initial side will take 2 1/2 -3 minutes depending on the temperature of your pan.
  • Continue to cook scallops for an additional 1-2 minutes.  Turn heat down to medium and add butter to pan.   Baste scallops with butter until sides are firm and the centers are opaque.
  • If using an instant read thermometer to measure doneness, pull scallops from pan when they are approximately 115F and place in a warm plate or bowl and cover until all are cooked.  Scallops should carry over to an ideal finished temperature of 130F.


TIP: Heat the plate you will be serving the scallops on in the microwave for 2 minutes prior to serving.  There is nothing worse then cooking a scallop perfectly only to serve it to your guests on a cold plate thus making the scallops cold.