A plate of golden browned pan-fried scallops garnished with lemon and herbs

Tender and Juicy Pan-Fried Scallops

Name: Tender and Juicy Pan-Fried Scallops
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 3
Cuisine: seafood
Ingredients: 12 piece Fresh whole sea scallops (without roe) - choose scallops that smell fresh and are firm to touch without a strong fishy odor; 2 tbsp Olive oil or vegetable oil - use a high smoke-point oil for best searing; 1 tbsp Unsalted butter; 1 piece Garlic cloves, minced (optional); 1 tbsp Fresh lemon juice; 1/2 tsp Salt; 1/4 tsp Freshly ground black pepper; 1 tbsp Fresh parsley, chopped (for garnish)

Home Page / Delicious Fry Recipes / How to Fry Scallops: A Simple Cooking Guide

easy

7 min

Nutritional value per serving

Calories200kcal

Carbs5gram

Fat7gram

Protein20gram

Ingredients

Quantity

Fresh whole sea scallops (without roe) - choose scallops that smell fresh and are firm to touch without a strong fishy odor12 piece
Olive oil or vegetable oil - use a high smoke-point oil for best searing2 tbsp
Unsalted butter1 tbsp
Garlic cloves, minced (optional)1 piece
Fresh lemon juice1 tbsp
Salt1/2 tsp
Freshly ground black pepper1/4 tsp
Fresh parsley, chopped (for garnish)1 tbsp

This recipe teaches you how to fry scallops whole, keeping them tender and juicy inside with a perfectly golden crust. Using simple ingredients and everyday kitchen equipment, you'll have a delicious seafood dinner in minutes. Total ingredient cost is approximately $15 / €14 / £12 / ₹1100 and serves 2-3 people with about 200 calories per serving. Suitable for pescatarian and gluten-free diets. Cooking complexity is easy with a total time of around 20 minutes.

Preparation instructions

Prepare the Scallops

1Pat the scallops dry very well with paper towels. Removing surface moisture is essential to obtaining a golden crust. Season both sides of scallops evenly with salt and black pepper. This step should take about 5 minutes.

Heat the Pan

2Place a non-stick or stainless steel skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking, about 2 minutes. Hot oil is crucial for proper searing.

Sear the Scallops

3Place the scallops gently in the pan, leaving space between them to avoid steaming. Cook undisturbed for about 2 minutes or until the bottom is golden brown. Do not move them, or the crust will not form properly.

Flip and Add Butter

4Using tongs, carefully flip each scallop. Add the butter and minced garlic to the pan. Cook another 1.5 to 2 minutes, spooning the melted butter and garlic over the scallops to baste them. Scallops will turn opaque and slightly firm to the touch when done.

Check Doneness and Finish

5For food safety, scallops should reach an internal temperature of 60°C (140°F). Use a food thermometer if available. Remove from heat once done to prevent overcooking, which makes them tough.

Add Lemon and Garnish

6Drizzle fresh lemon juice over the scallops and sprinkle with chopped parsley. Serve immediately for best flavor and tenderness.

Cooking Tips

1Always pat scallops thoroughly dry before cooking to prevent steaming instead of searing.

2Use separate utensils for raw and cooked scallops to avoid cross-contamination.

3Do not overcrowd the pan to ensure scallops sear and not steam.

4If you do not have fresh scallops, you can use frozen, but thaw completely in the refrigerator and pat dry before cooking.

Equipment Needed

Non-stick or stainless steel skillet
Tongs
Paper towels
Food thermometer (optional)
Measuring spoons
Knife and chopping board

Shopping List

[ ] Fresh whole sea scallops (~$12) - Choose scallops that smell fresh with no strong fishy odor.
[ ] Olive oil (~$1.50) - Choose extra virgin or any high smoke-point oil.
[ ] Unsalted butter (~$0.50) - Look for fresh butter without additives.
[ ] Garlic (~$0.20) - Choose firm garlic bulbs.
[ ] Fresh lemon (~$0.30) - Look for bright yellow, heavy lemons.
[ ] Fresh parsley (~$0.50) - Choose bright green, fresh leaves.
[ ] Salt and black pepper - You likely already have these at home.

Total estimated cost: approximately $15

FAQ

Can I use frozen scallops for frying?

Yes, but be sure to thaw them completely in the refrigerator and pat them dry very well before cooking to avoid excess moisture.

How do I know when scallops are fully cooked?

They should be opaque all over, firm to the touch but still tender inside, and reach an internal temperature of 60°C (140°F). Overcooking makes them tough.