This simple sauteed scallops recipe is easy and fast. If you are wondering how to cook scallops, this is a beginner recipe with only three ingredients that makes a terrific weeknight or great special occasion dinner. This scallop recipe also includes specific instructions for cleaning as well as cooking to help ensure a successful outcome. You can use either small bay scallops or larger sea scallops, based on availability and your budget. Although fresh scallops are preferred, frozen scallops can be used if thawed, rinsed, and patted dry before cooking.
Preparation Time: 5 minutes
Cooking Time: less than 10 minutes
1 - 1.5 pounds scallops
2 teaspoons butter, divided
2 teaspoons olive oil, divided
If you are using frozen scallops, thaw them by either refrigerating them for 8-10 hours or by placing the pacakge in a bowl of cold water. Keep changing the water until the scallops are fully thawed.
Place the thawed scallops in a colander and rinse well. Using several sheets of paper towel, blot excess moisture off of the scallops. They need to be fairly dry in order to brown while cooking.
I recommend cooking the scallops in small batches. If you place all of the scallops in the pan at once, they will steam and not get browned.
In a large non-stick skillet, place 1 teaspoon of butter and 1 teaspoon of olive oil and heat over medium-low heat until the butter is melted but not browned. Place half of the scallops in a single layer into the skillet. Sauté the scallops about 2 minutes per side over medium heat or until the scallops are nicely browned on both sides. If you are using larger bay scallops, tongs work well to turn the scallops over. For bay scallops, a spatula can be used. Transfer the cooked scallops to a serving platter and cook the 2nd batch of scallops using the same method.
Over 10,000 subscribers receive my e-newsletter each week!
Would you like to be notified when new dinner menus are posted? I send out a weekly newsletter that also includes bonus recipes and cooking tips. Just fill in the box below and you will be put on the list to receive the next issue which you will receive via e-mail by Monday of each week.