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Pan Seared Sea Scallops Recipe

Pan seared sea scallops are decadent and delicious, yet one of the easiest dinners around. Out-of-this-world delicious!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 136kcal
Author: Megan Porta


  • 3 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 20 sea scallops


  • Heat the butter in a skillet over medium-high heat. Add garlic, lemon juice, Worcestershire, salt and pepper. Bring to a boil and reduce to a simmer. Simmer for 2 minutes, stirring constantly.
  • Turn heat to medium-high and add the scallops to the pan (do this in 2 batches, if needed). Sear for 2 minutes per side, making sure not to overcook.
  • Remove from heat and serve with rice or pasta. Pour the sauce from the pan over the tops of the scallops.


  • The most important note about this recipe (and any scallop recipe): DO NOT OVERCOOK THEM. Scallops cook very quickly, so 2 minutes per side is all they will need. Overcooked scallops are rubbery and not nearly as enjoyable. Be sure to set a timer as they cook!
  • If using frozen scallops, allow them to thaw completely in the fridge before making the recipe. If you don't have time for this step, place frozen scallops in a plastic bag and let sit in a bowl of cold water until thawed.


Calories: 136kcal | Carbohydrates: 5g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 411mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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