Pan Seared Scallops Recipe | Joyful Healthy Eats

Why Pan Seared Scallops Are Worth Making at Home

When done right, scallops are incredible. In my opinion, they’re the star of the sea! I love how sweet and buttery they are, the perfect pairing for charred corn tossed with crisp bacon, red pepper, fresh pea shoots, and a squeeze of lime. 

• Restaurant-quality at home. I’ve got all the tips you need to nail this pan seared scallops recipe. No rubbery scallops, I promise!
• Quick yet impressive. The beauty of scallops is that, while they feel fancy and special, they cook up super fast.
• Fresh and flavorful. Some pairings with scallops can lean heavy, like big bowls of pasta and cheesy risotto, but we keep it fresh and light here, letting the flavor of the scallops shine.

What You’ll Need

If you just want to make the scallops without the relish, you can do that too! I’ve separated the ingredient list to make it easy. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Pan Seared Scallops:

• Sea scallops – Use dry-packed scallops if possible for the best sear and flavor.
• Salt & pepper
• Grapeseed oil – Or another high smoke point oil.
• Unsalted butter – Adds richness and creates a sauce for the scallops.

Corn Relish:

• Corn – Fresh corn is best, but you can swap in frozen when it’s out of season. Use about 1 1/2 cups.
• Red bell pepper – Yellow or orange are interchangeable, so feel free to use one of those if you have them on hand.
• Bacon – Cook the bacon before starting the recipe. (You can use the same pan to cook the scallops.)
• Pea shoots – Light and tender, these really help bring the restaurant-style vibes. Tender greens (like spinach or arugula) or microgreens will work instead if you can’t find pea shoots.
• Lime juice – For a bright finish that balances the sweet, rich flavors in this dish.

How to Make Pan Seared Scallops

Here’s a step-by-step look at the process of making this recipe.

• Grill the corn. Char the corn over medium-high heat, then cut the kernels from the cob and place them in a bowl.
• Make the corn relish. Toss the corn with the red pepper, bacon, pea shoots, and lime juice.
• Prep the scallops. Pat the scallops dry and let them rest on a kitchen towel for 5 minutes, then season both sides with salt and pepper.
• Sear the scallops. Cook them in hot oil until golden, flip, and add the butter while the other side finishes cooking.
• Serve. Plate the scallops over the corn relish and serve immediately.

Tips for Perfect Seared Scallops

Now that you know the basics, let’s talk about some of the finer details of this pan seared scallops recipe.

• Making sure you have FRESH scallops. If they smell like fish, they are bad. So don’t be shy… get up close and personal with those scallops before you buy them. (I literally ask the fish monger at my grocery store if I can smell them.)
• Pat the scallops dry before you cook them. I pat them with a kitchen towel and then let them rest on the towel to absorb any excess. You want all the liquid out of those scallops before you cook them so they sear, not steam.
• Use a screaming hot pan. Not sure if it’s hot enough? Splash the pan with a drop of water. If the water sizzles right away, you know you’re good to go. 
• Don’t skip the butter. Butter makes everything better and adding it to the pan after you flip the scallops totally takes them over the top. Just make sure you pull the pan off the heat, add the butter, and then place it back on the heat. This ensures the butter doesn’t burn.

Serving Suggestions

Serve pan seared scallops with corn relish as a light main course with crusty bread or make it a little more filling by pairing it with cooked brown rice, quinoa, or another grain.

Storage and Reheating

• To store: Scallops are best enjoyed immediately but if needed, store leftovers in an airtight container in the refrigerator for up to 1 day.
• To reheat: Warm gently in a skillet over low heat to avoid overcooking.

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