12 Scallop Recipes from Simple Sear to Michelin Magic

Master the Art of Pan-Seared Scallops : Easy, Elegant & Irresistible

Where coastal luxury meets your kitchen

Pan-seared scallops are a culinary delight—tender, sweet, and boasting a beautiful golden crust. They’re surprisingly simple to make yet feel luxurious enough for special occasions. In this blog, we’ll guide you through essential techniques and share mouthwatering recipes to help you create perfect pan-seared scallops every time.

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1. Pan-Seared Scallops with Pumpkin Purée

※ Ingredients ※
Scallops | Pumpkin | Minced garlic | Fresh radish sprouts
Unsalted butter | Olive oil | Sea salt | Black pepper | Nutmeg powder

※ Steps ※

1. Pumpkin Purée: Cube pumpkin, simmer with minced garlic and olive oil until soft. Blend into purée, add a pinch of nutmeg.
2. Prep Scallops: Pat scallops dry. Season both sides with sea salt and black pepper.
3. Sear: Heat olive oil in a pan. Sear scallops 1–2 minutes per side until golden.
4. Plate: Spread pumpkin purée on a dish. Top with scallops. Garnish with a dab of butter and radish sprouts.

Tips:

• Add water or milk while simmering pumpkin to adjust purée thickness. A slightly chunky texture adds depth!
• Resist flipping scallops too soon—let them develop a golden crust.

2. Perfect Pan-Seared Scallops

A golden autumn afternoon, sunlight kisses the table—a moment of warm contentment.
Sip a sophisticated tea-infused liquor alongside exquisite seafood…

Seared Scallops with Cauliflower Purée

※ Ingredients ※

• 4 U10 dry scallops
• 15g unsalted butter
• Flaky sea salt
• Lemon wedges (serving)
• Optional: Cauliflower purée base

※ Steps ※
1. Prepping

• Gently pat scallops dry with lint-free cloth—critical for caramelization.
• Season just before cooking.

2. Searing

• Heat skillet over medium-high until oil shimmers.
• Place scallops; resist moving for 2-3 minutes (depending on thickness).
• Flip with fish spatula (not tongs!) when golden crust forms.

3. Finishing

• Cook 2 minutes more.
• Add butter; baste constantly with spoon for 60 seconds.
• Immediately remove from pan.

4. Plating

• Swipe cauliflower purée on warm plates.
• Arrange scallops; drizzle with browned butter.
• Finish with lemon squeeze and microgreens.

Tip : Total cook time ≤5 minutes—overcooking causes toughness.

3. Saffron Beurre Blanc Scallops with Porcini Spice Crust

Porcini Spice Blend (Makes 50g)

※ Ingredients ※

• 100g dried porcini slices (original: chestnut mushrooms)
• 1 tbsp fennel seeds
• ½ tsp ginger powder
• ½ tsp sea salt

※ Steps ※

1. Bake porcini at 120°C/250°F for 2 hours until crisp.
2. Toast fennel seeds; grind to powder.
3. Combine all ingredients; pulse coarsely.

Saffron Beurre Blanc

※ Ingredients ※

• 1 pinch saffron threads
• 2 tbsp dry white wine
• 2 tbsp white wine vinegar
• ½ shallot, minced (original: onion)
• 50g cold unsalted butter, cubed (reduced from original)
• 3 black peppercorns
• ¼ lemon, juiced

※ Steps ※

1. Crush saffron; steep in 2 tbsp warm water.
2. Simmer vinegar, wine, shallot, and peppercorns until syrupy (≈10 mins). Strain.
3. Return liquid to pan; whisk in saffron infusion.
4. Off heat, whisk in butter piece by piece until emulsified.
5. Finish with lemon juice. Keep warm (≤60°C).

Seared Scallops

※ Ingredients ※

• 4 U10 dry scallops
• Olive oil
• Porcini spice blend

※ Steps ※

1. Coat scallops lightly with oil; press into spice blend.
2. Sear in hot skillet 1-2 mins/side until opaque but yielding.

Plating

1. Pool beurre blanc in deep plate.
2. Arrange 2 scallops per plate.
3. Garnish with chive batons.
4. Optional: Add homemade porcini crisps.

4. Pan-Seared Scallops with Cauliflower Purée & Toasted Walnut Butter

Cauliflower Purée

※ Ingredients ※

• 600g cauliflower florets
• 750ml vegetable stock
• 15g unsalted butter
• Reserved cooking liquid (as needed)

※ Steps ※
1. Simmer cauliflower in stock over low heat 8-12 minutes until fork-tender.
2. Drain, reserving 120ml liquid.
3. Purée in blender with butter until silky smooth.
4. Adjust consistency with reserved liquid. Season. Keep warm.

Scallops & Walnut Butter

※ Ingredients ※

• 6 dry-packed U10 scallops
• 15ml extra-virgin olive oil
• Flaky sea salt
• 45g cold butter (cubed)
• 20g toasted walnuts (crumbled)

※ Steps ※
1. Pat scallops extremely dry. Season lightly.
2. Heat oil in stainless steel skillet until shimmering.
3. Sear scallops 90 seconds per side until caramelized. Transfer to rack.
4. Off heat, add butter to pan. When melted, add walnuts.
5. Return scallops; spoon butter over 15 seconds.

Plating

1. Swipe cauliflower purée across plates.
2. Arrange scallops over purée.
3. Drizzle walnut butter sauce.
4. Garnish with:

• Pomegranate arils
• Fresh oregano leaves
• Walnut crumbles

5. Herb Brown Butter Scallops with Champagne Risotto

※ Ingredients ※

• 1.3L hot chicken stock
• 15ml extra-virgin olive oil
• 4 garlic cloves, minced
• 260g (1¼ cups) Arborio rice
• 180ml Champagne/sparkling wine/dry white wine
• 60g unsalted butter
• 60g grated Parmigiano-Reggiano
• Salt and white pepper to taste

※ Steps ※
1. Heat oil in heavy-bottomed pan over medium-low. Sauté garlic 30 seconds.
2. Add rice; toast 3 minutes until translucent edges form.
3. Pour in Champagne; simmer until fully absorbed (≈4 mins).
4. Add stock 200ml at a time, stirring constantly until absorbed before next addition (18-22 mins total).
5. Remove from heat. Stir in butter → cheese. Season. Cover; rest 2 mins.

Herb Brown Butter Scallops

※ Ingredients ※

• 500g U10 dry-packed scallops
• 45g unsalted butter
• 2 garlic cloves, minced
• 1 tsp chopped parsley
• 1 tsp snipped chives
• Salt and pepper

※ Steps ※
1. Pat scallops dry; season generously.
2. Heat cast-iron skillet over medium-high. Melt butter until nutty aroma emerges and amber foam subsides (≈3 mins).
3. Sear scallops 2 mins per side until caramelized crust forms.
4. Remove pan from heat. Add garlic; baste scallops 30 seconds with residual heat.
5. Sprinkle herbs over scallops in pan.

Plating

1. Spoon risotto into shallow bowls.
2. Arrange 3 scallops per serving over risotto.
3. Drizzle brown butter from pan over scallops.
4. Finish with extra Parmigiano shavings.

6. Pan-Seared Scallops with Pickled Carrots, Nasturtium Oil & Shellfish Velouté

Fine Dining Scallop Trio

Pickled Carrots

※ Ingredients ※

• 100g rice wine vinegar
• 50g water
• 25g sugar (implied)
• 2.5g salt
• 60g mint stems
• 1 orange + 1 carrot (julienned)

※ Steps ※

1. Boil vinegar, water, sugar, and salt. Pour over mint stems; steep 24 hrs. Strain.
2. Vacuum-seal carrots with pickling liquid. Refrigerate 24 hrs.

Nasturtium Oil

※ Ingredients ※

• 50g spinach
• 25g nasturtium leaves
• 150g grapeseed oil

※ Steps ※

1. Blanch spinach and nasturtium 10 sec. Shock in ice water. Drain thoroughly.
2. Blend with oil until smooth. Strain through cheesecloth.

Shellfish Velouté

※ Ingredients ※

• 500g lobster/crayfish shells
• 90ml vegetable oil
• 125g cold butter (cubed)
• 2 shallots (julienned)
• 75g carrots (sliced)
• 100g fennel (sliced)
• 30g tomatoes (diced)
• 1 garlic clove (sliced)
• 100g lemongrass (bruised)
• 5g green cardamom pods
• 5g star anise
• 150ml dry white wine
• 60ml brandy
• 750ml chicken stock
• 1L carrot juice (reduced to 500ml)
• 250g heavy cream
• Salt to taste

※ Steps ※

1. Heat oil + 25g butter in pot. Sauté shells/vegetables/spices 15 min until caramelized.
2. Deglaze with brandy → wine → reduce by ¾.
3. Add stock; simmer 1 hour. Strain.
4. Reduce liquid by half. Add reduced carrot juice and cream; simmer 5 min.
5. Whisk in remaining butter piece by piece. Season. Keep warm.

Scallops & Plating

※ Ingredients ※

• 4 U10 scallops
• 50ml grapeseed oil
• 50g butter
• Nasturtium leaves (garnish)

※ Steps ※

1. Pat scallops dry. Season.
2. Heat oil in skillet until smoking. Sear scallops 1.5 min per side.
3. Add butter; baste 30 sec. Rest.
4. Plating :

• Quenelle pickled carrots center plate.
• Arrange scallops over carrots.
• Froth shellfish velouté with hand blender; spoon around scallops.
• Drizzle nasturtium oil.
• Garnish with fresh nasturtium leaves.

7. Cajun Air-Fryer Scallops

Crispy Spiced Scallops with Zero Fuss

※ Ingredients ※

• 450g (1 lb) fresh scallops
• 15ml (1 tbsp) olive oil
• 30g (½ cup) panko breadcrumbs
• 10g (4 tsp) Cajun seasoning blend
• Salt to taste
• Olive oil or avocado oil spray

※ Steps ※
1. Prep scallops:

• Thoroughly pat scallops dry with paper towels.
• Drizzle with olive oil, tossing gently to coat.

2. Bread scallops:

• In a bowl, combine breadcrumbs, Cajun seasoning, and salt.
• Press scallops into mixture, coating all sides evenly.

3. Air-fry:

• Line air-fryer basket with parchment paper (not foil*).
• Arrange scallops in single layer without touching.
• Lightly spray with oil.
• Cook at 200°C (400°F) for 8-10 minutes, shaking basket halfway.

8. Seared Scallop Piccata

A seafood twist on a classic dish! These seared scallops in a buttery piccata sauce are a must-try!

※ Ingredients ※
• 12 large sea scallops
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/3 cup white wine
• 2 tablespoons fresh lemon juice
• 1/4 cup capers, drained
• 1/2 cup chicken broth
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

※ Steps ※
1. Pat the scallops dry with paper towels and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the scallops for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
4. In the same skillet, add butter and garlic. Sauté for 1 minute.
5. Pour in the white wine, lemon juice, and chicken broth. Simmer for 2-3 minutes, allowing the sauce to reduce.
6. Stir in the capers and parsley.
7. Return the scallops to the skillet, spooning the sauce over them.
8. Cook for another minute to heat through, then serve.

9. Silky Caviar-Topped Seared Scallops

※ Ingredients ※

• 4 Clearwater frozen scallops (U10 size)
• 15g Kaluga caviar (Dauren brand)
• 10ml extra-virgin olive oil
• Sea salt flakes & freshly cracked black pepper
• Microgreens or salad leaves (optional)

※ Steps ※
1. Preparing :

• Thaw scallops overnight refrigerated. Pat extremely dry with paper towels.

2. Searing :

• Heat olive oil in stainless steel skillet over high heat until shimmering.
• Sear scallops 20 seconds per side until golden crust forms but center remains translucent.

3. Plating :

• Arrange chilled serving plate with microgreens.
• Place scallops on greens.
• Spoon ½ tsp caviar over each scallop.
• Finish with sea salt flakes and black pepper.

10. Pan-Seared Scallops with Pea Purée & Smoked Bacon

※ Ingredients ※

• 6 fresh scallops (approx. 180g)
• 100g frozen sweet peas
• 30ml light cream
• 10g unsalted butter
• 50g smoked bacon, diced
• 10ml olive oil
• 5g salt (divided)
• 2g white pepper
• Fresh parsley, chopped (for garnish)

※ Steps ※
1. Preparing :

• Pat scallops dry. Lightly season both sides with salt and white pepper.
• Blanch peas in boiling water for 2 minutes. Shock in ice water, drain.
• Blend peas with cream and butter until silky smooth. Season lightly with salt.

2. Cooking :

• Heat olive oil in a skillet over medium heat. Sauté bacon until crisp-tender (≈3 mins). Reserve.
• In same pan, sear scallops 1 minute per side until golden crust forms.

3. Plating :

• Swipe pea purée across plate center.
• Arrange scallops over purée.
• Scatter bacon around edges.
• Garnish with parsley.

11. Perfect Seared Scallops with Citrus Butter Sauce

※ Ingredients ※

For the scallops:

• 12 sea scallops
• 1 tbsp vegetable oil
• 15g butter

For the citrus butter sauce:

• 45g butter, divided
• 1 tbsp minced shallot
• 60ml white wine or broth
• 45ml freshly squeezed clementine juice
• 15ml lemon juice
• Salt and pepper to taste
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh chives

※ Steps ※
1. Sear scallops:

• Pat scallops completely dry. Season with salt and pepper.
• Heat oil and 15g butter in a large skillet over medium-high until very hot but not smoking.
• Sear scallops undisturbed for 2-3 minutes until golden crust forms. Flip and cook 2 minutes more. Transfer to plate and keep warm.

2. Prepare sauce:

• Reduce heat to medium. Add 15g butter, scraping up browned bits (fond).
• Add shallot; sauté 1-2 minutes until softened.
• Pour in wine/broth (if using), simmer until reduced by half (~2 minutes).
• Add remaining butter, clementine juice, and lemon juice. Simmer 1-2 minutes until sauce lightly coats the spoon.
• Season with salt/pepper; stir in parsley.

3. Finish & serve:

• Spoon sauce over scallops. Garnish with chives.

12. Pan-Seared Scallops with Creamy Lemon Butter Sauce

※ Ingredients ※

• 1 pound (450g) fresh sea scallops
• Salt and pepper to taste
• 45g butter, divided
• 2 cloves garlic, minced
• 120ml chicken broth
• 80ml heavy cream
• Lemon juice to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish)

※ Steps ※
1. Sear scallops:

• Pat scallops dry with paper towels. Season with salt and pepper.
• Heat 30g butter in a skillet over medium-high heat. Sear scallops for 2 minutes until golden brown. Flip and cook 1.5–2 minutes more until golden. Transfer to a plate.

2. Prepare sauce:

• Melt remaining butter in the same skillet. Add minced garlic; sauté 20 seconds (do not brown).
• Pour in chicken broth, bring to a boil, and simmer 3–4 minutes until reduced by half.
• Stir in heavy cream and lemon juice. Simmer 2 minutes until slightly thickened.

3. Finish & serve:

• Spoon sauce over scallops. Garnish with parsley and lemon slices.

| Pro Tips for Perfect Scallops |

· Use dry scallops (not wet/soaked) for better browning.
· Pat them thoroughly dry before seasoning.
· Heat the pan until very hot and use a high-smoke-point oil (e.g., avocado or grapeseed).
· Don’t move them while searing—wait for that crisp crust to form!
· Season simply—salt, pepper, and maybe a pinch of paprika or Old Bay.

| Serving Suggestions |

· Over risotto, mashed potatoes, or cauliflower purée.
· Alongside roasted asparagus, spinach, or zucchini noodles.
· As an appetizer with a squeeze of fresh lime or a drizzle of chili oil.

Pan-seared scallops are an impressive yet achievable dish that’s sure to wow family and guests. With a little practice and the right techniques, you can bring restaurant-quality elegance to your home kitchen. Ready to sear? Pick a recipe and let the magic begin!

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