How to Cook Scallops Perfectly Every Time

Why I Love This Recipe

Buckle up friends. I have a lot to say about how to cook scallops thanks to my culinary school instructors who sent me on my way with a binder full of info that I consistently reference even to this day!! Before we even talk the recipe, let's talk about shopping, because buying the right scallops is half the battle.

There are three kinds of scallops to look out for. Sea scallops are the biggest and my personal favorites, they sear beautifully and are what we are using in the recipe below. Bay scallops are the smallest of the bunch and work better in chowders or pasta where they get folded into a sauce rather than seared individually. Diver scallops are harvested by hand, which makes them a special find when you can track them down.

If you live near the coast and have access to a great seafood market or fishmonger, go fresh. If you are more inland, a high-quality frozen scallop is absolutely the right move since they are typically frozen right at peak freshness after harvest, which means they can actually be better than fresh scallops that have been sitting in a case for a few days.

And the most important thing of all: always look for dry-packed scallops. Dry scallops have not been treated with any phosphate solution, which means they sear to a beautiful golden crust. Wet-packed scallops have been soaked in that solution, which adds water weight and makes it nearly impossible to get a proper sear. They will steam instead of caramelize and you will end up with a pale, rubbery scallop with none of that gorgeous crust. Always ask your fishmonger or check the packaging label.

If using frozen scallops: thaw them overnight in the fridge. I like to place them on a paper towel-lined baking sheet so any excess liquid gets absorbed right away. Never thaw them at room temperature.

Now that you know how to shop, let me tell you why this Lemon Garlic Scallops recipe is the ultimate way to cook them for the first time, and honestly every time after that. The recipe is stripped down to exactly what scallops need: a hot AF pan, a little olive oil, and patience. You let them develop that deep golden brown crust on both sides without touching or moving them, and then a quick pan sauce of butter, thinly sliced garlic, white wine, lemon juice, and fresh chives takes everything over the top.

The sauce is bright and buttery and uses all those gorgeous browned bits from the pan so nothing gets wasted. Once you make these, you will want to put them on everything. Spoon them next to my Garlic Lemon Bucatini with Crab for a next-level seafood dinner, or keep it simple and serve them alongside my Steamed Clams with Garlic and Chives for the kind of dinner that makes everyone at the table very, very happy.

Ingredients

Substitutions & Swaps

🐚 Protein

• Giant Shrimp — Cook slightly longer; excellent with the same sauce
• Halibut or cod — Pan-seared fillets work well with lemon butter

🍋 Sauce Variations

• Chicken broth — Swap for white wine if avoiding alcohol
• Shallots — Use instead of garlic for a milder, sweeter base
• Parsley or basil — Replace chives for a different herb profile
• Capers — Add briny contrast to the lemon butter sauce

🧈 Fat Options

• All butter — Richer sauce (omit olive oil for searing if preferred)
• Ghee — Higher smoke point and nutty flavor
• Vegan butter — Works for dairy-free version

How to Cook Scallops

Step 1: Remove side muscle from scallops if needed. Pat dry and season.

Step 2: Heat olive oil in a skillet over medium-high. Sear scallops 2–3 minutes per side until golden brown. Remove to plate.

Step 3: Pour off excess oil. Add butter and melt.

Step 4: Add garlic and sauté 30 seconds.

Step 5: Add wine and scrape up bits. Cook until reduced. Add lemon juice and chives.

Step 6: Drizzle sauce over scallops and serve.

Tips & Tricks for How to Cook Scallops

• Always buy dry-packed. I said it above and I will say it again. Dry-packed scallops sear. Wet-packed scallops steam. This is the single most important thing you can do before you even turn on the stove.
• Pat them completely dry right before they go in the pan. Press each scallop firmly between paper towels right before it hits the pan. Any moisture on the surface creates steam and prevents that crust from forming.
• Remove the side muscle. That small, tough rectangular tab on the side of each scallop is the adductor muscle. It cooks differently than the rest of the scallop and will be chewy if left on. Just pinch and pull it off. Takes two seconds and makes a real difference in the final texture.
• Your pan must be genuinely hot. Heat your skillet over medium-high until it is truly, aggressively hot before the oil goes in. Cast iron is ideal. If you add a drop of water and it evaporates on contact immediately, you are ready. A not-hot-enough pan means no crust, and no crust means very sad scallops.
• Do not touch them. Once the scallops go into the pan, put your tongs down and step back. Let them cook completely undisturbed for 2 to 3 minutes. They will release naturally from the pan when the crust has formed. If they are sticking when you try to flip, give them another 30 seconds and try again.
• Cook in batches. Do not crowd the pan. Crowding drops the oil temperature and causes steaming rather than searing. Give each scallop room to breathe and cook them in two batches if needed.
• Make the sauce in the same pan. All those browned bits stuck to the bottom after searing are pure concentrated flavor. The white wine deglazes the pan and lifts every last bit of that goodness into the sauce. Do not skip this step and do not switch pans.

FAQ's

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