Pan-Seared Jumbo Sea Scallops with Salt and Pepper

Jumbo sea scallops are a quick and impressive protein that can elevate any weeknight dinner. With just a few pantry staples-salt, pepper and olive oil-you can achieve a beautifully caramelized crust and a tender, sweet interior. This recipe is all about technique: patting the scallops dry, seasoning generously and searing them in a hot pan.

Perfect for a fancy-feeling meal without the fuss, these scallops cook in under 10 minutes. Serve them over a bed of greens, with roasted vegetables or alongside a simple pasta. Once you master the sear, you’ll never shy away from cooking shellfish again.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 Jumbo Sea ScallopsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the scallops dry with paper towels. Season generously on all sides with salt and pepper.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat.
3. Add the scallops to the hot pan in a single layer. Cook until browned and cooked through, about 3-5 minutes per side. Do not overcrowd the pan; work in batches if needed.
4. Transfer to a plate and serve immediately.

Recipe Tips

FAQ

How do I know when scallops are cooked?

Scallops are done when they are opaque throughout and firm to the touch. The internal temperature should reach 120°F (49°C). Overcooking will make them rubbery.

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator overnight and pat them very dry before cooking. Frozen scallops release more moisture, so you may need to cook them a bit longer.

What can I serve with these scallops?

These scallops pair well with a simple salad, steamed vegetables, rice or pasta. A squeeze of lemon or a drizzle of brown butter also complements them nicely.