Everyday food made simple

Pan-Seared Scallops

Pan-Seared Scallops

Pan-Seared Scallops that are so fast and easy to make they will make you wonder why you haven’t made them sooner!

Think about when you go out to eat at a Japanese steak house and they cook the entire meal in front of you and you say,” I bet I can do that!” (Wait, that’s only me?) Well, it kinda started that way with me and cooking these scallops. They looked so easy to cook and they taste delicious. So I decided in my 2nd year of marriage to learn how to cook Pan-Seared Scallops. If you know me well you know that’s when I was in the stage of still burning many meals for me and my hubby.  I am now here to say that these are just that easy and if I didn’t burn them then, anyone can make them!!

Oh, and they are healthy, over 80% protein. I’m pretty sure that will work on any diet!

Impress your friends or family members with these scallops as a main dish or make surf and turf (with a big juicy steak!)

Pan-Seared Scallops

  • Prep Time: 10m
  • Cook Time: 6m
  • Total Time: 16m
  • Serves: 2


  • 1 lb Scallops, patted dry
  • 2 tsp. Butter, salted
  • Cast Iron Skillet
  • Sea Salt and Fresh Ground Pepper


  1. Heat your cast iron skillet to medium-high/high heat.
  2. Dry your scallops on paper towels to make sure they are good and dry. You do not want them wet or damp at all.
  3. Salt and pepper the scallops liberally on both sides. Add 1 teaspoon of butter to the skillet, it should sizzle when it hits the pan.
  4. You will want to cook your scallops in 2 to 3 batches depending on the size of your skillet. You don't want to overcrowd them.
  5. Using tongs place each scallop individually in skillet, and sear them 3 minutes per side.

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