Pan Seared Sea Scallops

"A simple yet incredible way to prepare sea scallops. You won't be disappointed!"
photo by gailanng photo by gailanng
photo by gailanng
photo by Baby Kato photo by Baby Kato
Ready In:




  • Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
  • Preheat oven to 450 degrees.
  • Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
  • Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
  • Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
  • Add butter and spoon butter over scallops as "crusting" occurs.
  • Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

Questions & Replies

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  1. Muffin Goddess
    I knew that these would be a hit with DH, so I doubled the recipe. Unfortunately, I overcrowded the pan in doing so (too impatient to cook in 2 batches), so they didn't get as much sear as I would've liked, so I didn't bother taking a photo. Totally my fault, and the flavor was still great even if the appearance wasn't as nice as I'd hoped. I served these with Recipe#389471 and Recipe#398262, and DH and I had a lovely seafood night. Thanks for posting! Made for PAC Fall '12
  2. gailanng
    As a sub for searing flour, I used recipe #438574 with added salt & white pepper. Delectable and what comes to mind are four words, "Go forth and gorge!"
  3. globugf
    Excellent! Added salt, pepper and cayanne to the flour for seasoning. Only had smaller scallops so no oven step needed. Also added a splash of lemon juice for the last 2 minutes of cooking. My new go-to recipe for scallops. Used as an appetizer. Winner!
  4. CIndytc
    Wow! These were the best scallops I have ever made....Restaurant quality! I used Wondra flour too as some of the other reviews did and I was sorry I did not cook up more of them!
  5. swiz58
    Delicious. We used fresh scallops ans served them as an appetizer. Delicious morsels.


paramedic by day, aspiring chef by night. i had hoped to attend culinary school many moons ago but found health care instead. now i try to impress my beautiful daughter with my kitchen prowess!
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