Pan Seared

Pan Seared Scallops: simply succulent


  • 1 lb sea scallops, side muscle removed
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tbsp unsalted butter
  • Salt and black pepper, to taste


  1. Pat the scallops dry with paper towels and season them with salt and black pepper on both sides.
  2. In a large skillet over medium-high heat, heat the olive oil until hot.
  3. Add the scallops to the skillet and sear them for 2-3 minutes on each side, until golden brown and cooked through. Remove the scallops from the skillet and set them aside on a plate.
  4. In the same skillet, add the minced garlic and chopped rosemary. Sauté for 1-2 minutes, until fragrant.
  5. Add the butter to the skillet and let it melt. Stir to combine with the garlic and rosemary.
  6. Return the scallops to the skillet and toss them in the garlic-rosemary butter to coat. Cook for an additional minute or two, until the scallops are heated through.
  7. Serve the scallops hot, garnished with additional chopped rosemary, if desired.

About this recipe

As a seafood lover, I love scallops. While I don’t eat them often, I have found that this method, using garlic and rosemary is my absolute favorite. It’s one of those meals that always seems to make an appearance at special occasions or a romantic dinner. And with a little bit of practice, anyone can make this dish.

When it comes to cooking scallops, the most challenging part is getting the searing right. You want that beautiful golden crust, but you don’t want to overcook the delicate meat. That’s why it’s important to get your pan nice and hot before adding the scallops. You’ll also want to make sure they’re patted dry with a paper towel so that any excess moisture doesn’t interfere with the searing process.

The key to cooking perfect scallops is to keep an eye on them as they cook. They should be cooked for about 2-3 minutes per side until they have a golden brown crust on the outside. You’ll also want to look for the meat to turn opaque white on the inside. Any longer than that, and they’ll become rubbery and tough. Once you have the timing down, you’ll be able to cook up a perfect batch every time. And with the added garlic and rosemary flavors, this dish is sure to be a crowd-pleaser.


If you want more on scallops

  1. “Scallops: From Bay to Table” by Seafood Watch – This article discusses where scallops come from, how they are farmed, and how to make sustainable seafood choices:
  2. “10 Foods to Pair with Scallops” by Food & Wine – This article provides some ideas for dishes that complement the delicate flavor of scallops, including citrus, bacon, and mushrooms:
  3. “The Best Wines to Pair with Scallops” by Wine Folly – This article offers some suggestions for wine pairings with scallops, such as unoaked Chardonnay or Pinot Gris:

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