Pan Seared Scallops (Scallop Scampi)
Pan Seared Scallops Recipe – Sizzling scallop scampi bathed in butter, garlic and herbs is an elegant yet easy to make restaurant-quality meal. Serve with angel hair pasta, rice, or veggie side dishes for an impressive but practically effortless dinner any night of the week!
Why We Love This Pan Seared Scallop Scampi Recipe
If you are looking for a quick yet elegant meal for dinner parties or date nights, this super fast Pan Seared Scallop Scampi recipe is a winner you’ll make again and again!
What is scampi? You might think of it as a pasta dish – which is can be – but scampi actually refers to the ingredients used and way in which the main protein is cooked… Scampi is a way of preparing a protein with butter, garlic, lemon and herbs on the stovetop. This scampi recipe includes fresh plump scallops that are pan-seared to perfection with all of that buttery, garlicky, lemon-herby goodness!
It only takes ten minutes and a handful of ingredients to create this incredibly succulent, restaurant-quality dish. So although scallop scampi is wonderfully decadent, it’s simple enough for enjoying even on a busy weeknight.
Trust me, these scallops will definitely be the show-stopper on the table!
Ingredients You Need
- Colossal Diver Scallops – Pick the biggest and freshest scallops you can find! If fresh aren’t available you can use frozen. Thaw them in the fridge overnight, then gently rinse under cool running water and pat dry before cooking.
- Oil – Use olive oil, avocado oil, canola oil or your favorite high-heat cooking oil to keep the protein from sticking to the pan.
- Butter – For luxurious flavor and a silky texture. I suggest using unsalted butter so you have more control over the flavor.
- Garlic – Freshly minced is best.
- Lemon – We are using fresh lemon zest and juice, none of that bottled stuff.
- Salt and Pepper – A bit of both taste.
- Parsley – Used fresh, for garnish and color.
Pro Tip: Make this an easy paleo scallop scampi recipe by simply using a paleo-friendly high heat oil like avocado oil, and substituting ghee in place of butter.
How To Make Scallop Scampi
- Dry the fresh scallops well and remove the little flap on the side of each scallop. (It will turn tough once cooked.) Watch my quick video below to see how this muscle is easily removed from the scallop.
- Next, get a skillet smoking-hot over medium high heat, and brush or rub it with a scant amount of oil to lightly coat the surface.
- Sear the scallops for only about 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. (When overcooked, scallops turn rubbery.)
- Once cooked, add a little butter, minced garlic, lemon juice, zest, and chopped parsley, then toss to coat.
Done! Really, that’s all there is to it.
Get the Complete (Printable!) Scallop Scampi Recipe Below. Enjoy!
Serving Suggestions
I love to enjoy perfectly buttery scallops with al dente angel hair pasta that is tossed with a bit of extra virgin olive oil and Parmesan cheese, all topped with chopped parsley.
And don’t forget hunks of warm, crusty bread. Heaven!
Want to change things up and serve scallop scampi without pasta? Here are some of our favorite recipes to make alongside Pan Seared Scallops:
- Caribbean Confetti Rice Recipe
- Low Carb Roasted Cauliflower Rice
- Instant Pot Mushroom Risotto
- Roasted Root Vegetables with Miso Glaze
- Zoodles AKA Zucchini Noodles
For some vegetable goodness, consider including any of these veggie side dishes on the table as well:
- Chunky Mediterranean Salad
- Steamed Broccoli
- Air Fryer Green Beans
- Roasted Lemon Asparagus
- Steakhouse-Style Caesar Salad
Top Recipe Tips
- Don’t Overcook – Tender scallop scampi tastes best when seared just for 1-2 minutes per side!
- Proper Portions – Only cook as many scallops as you plan to eat! Scallops are best fresh, and don’t save very well for leftovers.
- Leave them Alone – Once the scallops have been placed in the hot oil, don’t touch them for a full minute so they get a proper golden sear. Then check for doneness by attempting to gently lift one side of the scallop. If it doesn’t come up easily, leave it sit for another 30 seconds before trying again. Flip when they’re ready, then leave alone for another minute to sear on the second side.
- Don’t Skip the Parsley – Fresh parsley adds a lovely, lifted flavor that makes these scallops extra special!
- Al Dente Pasta – Perfect scallops deserve the most perfect pasta! Be sure to use a large pot that is big enough to not crowd the noodles, use plenty of salt, and bring the salted water to a full boil before dropping in the pasta. Cook on the low end of the suggested time per the package directions, and drain right away to keep the noodles from continuing to cook.
- Serve Immediately – You’ll want to serve this scampi promptly after the scallops are done cooking. Personally I am not a fan of keeping scallops as leftovers. Yes it can be done, but they will certainly be overcooked by the reheating process.
Looking for More Scrumptious Seafood Recipes? Be Sure to Also Try:
- Brown Sugar Baked Salmon and Vegetables
- Roasted Shrimp Pasta with Lemon Cream Sauce
- Garlic Lime Roasted Shrimp Salad
- Clam Pasta (Pasta Alle Vongole)
- Sweet Chile Shrimp Tacos
- Baked White Fish with Everything Bagel Crust
- Warm Crab Pie Recipe
- Roasted Indian Fish and Creamy Curried Cauliflower
- Southern Fried Catfish from The Seasoned Mom
Get the Complete (Printable!) Scallop Scampi Recipe Below. Enjoy!
Pan Seared Scallops (Scallop Scampi)
Video
Ingredients
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
Instructions
- Clean the scallops by removing the loose flap or “foot” on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
- Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You’ll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
- Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.
This is SO good. Prep is quick. Don’t substitute anything and be careful not to burn the garlic.