Craving restaurant-quality scallops(opens in a new tab) at home? Good news: they’re one of the easiest seafoods to cook and they can be ready in minutes. The secret to cooking perfect scallops — golden and caramelized on the outside, buttery-tender on the inside and never rubbery — comes down to a few simple steps.

Here’s exactly how to do it.

What You’ll Need

One of the best ways to cook scallops is to sear them. Here’s what you’ll need:

  • 1 lb fresh sea scallops
  • 1–2 tablespoons high-heat oil (avocado, canola or light olive oil)
  • 1 tablespoon unsalted butter
  • 1 garlic clove, smashed
  • 1 sprig fresh thyme or rosemary
  • Salt and pepper
  • Lemon wedge, for serving

How Do You Cook Scallops? Start With the Sear

The pan-sear is the gold standard, and it’s faster than you’d think. Here’s how to cook perfect scallops:

  1. Pat them dry. This is the most important step. Use paper towels to get your scallops completely dry on both sides. Any extra moisture makes them steam instead of sear, and that may result in a rubbery texture. Meanwhile, peel off the small, tough side muscle if it’s still attached.
  2. Season simply. Sprinkle both sides generously with salt and pepper. That’s all they need.
  3. Get the pan hot. Heat a cast-iron or stainless-steel skillet over medium-high to high heat. Add your oil and wait until it’s shimmering and almost smoking. Skip the butter here — it burns at high heat.
  4. Sear, undisturbed. Lay the scallops in the pan in a single layer, leaving space between each one. Now leave them alone for 1.5 to 2 minutes. If they stick when you try to flip, they’re not ready yet. When a golden-brown crust forms, they’ll release easily.
  5. Flip and baste. Turn each scallop over and drop the heat to medium. Add your butter, smashed garlic and herb sprig. Tilt the pan and spoon the foaming butter over the scallops for another 30 to 90 seconds. You’ll know the scallops are finished when the flesh turns white and opaque.
  6. Serve right away. Plate them, drizzle with the pan juices and finish with a squeeze of lemon.

Other Easy Methods

Want to switch it up? Scallops are just as forgiving in the oven or on the grill! Here are two easy options:

  • Baked: Arrange the scallops in a single layer in a baking dish, top with a buttery breadcrumb mixture and bake at 400°F for about 10 minutes, until golden and bubbly.
  • Broiled: You can also cook scallops by broiling them on high heat, usually for under 8 minutes. Keep a close eye on these and take them out of the oven when they start to turn golden.
  • Grilled: Thread them onto skewers through the sides, brush with oil and grill over high heat for 2 to 3 minutes per side.

Whichever method you choose to cook scallops, the dry-and-don’t-crowd rule still applies — it’s the key to that beautiful crust every time.

Start With the Freshest Scallops

Great scallops start with great seafood, and that’s where we come in. James Hook & Co.(opens in a new tab) has been Boston’s family-owned and operated seafood source since 1925, and we ship fresh catches right to your door.

Order today,(opens in a new tab) and your scallops will arrive in a Styrofoam insulated box with gel ice packs, chilled and ready to sear. We offer next-day shipping when you need to celebrate in style.

Treat yourself to the seafood you’ve been craving. Add fresh scallops to your cart and bring the restaurant home tonight.