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Snack & Appetizers

Pan-Seared Scallops

How to make Pan-Seared Scallops with garlic, white wine and parsley: an elegant, quick appetizer that will impress your guests on any occasion.
Recipe Pan-Seared Scallops
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 3 minutes
  • Servings for 4 people

When you want to surprise your guests with an elegant, refined dish, the pan-seared scallops recipe always turns out to be the winning choice. Fresh scallops meet the enveloping aroma of butter melted with garlic, a light touch of white wine and the freshness of parsley, creating a seafood appetizer with an unmistakable flavor. It’s these very ingredients that make pan-seared scallops perfect not only for holidays, but also as a refined course for a special dinner or whenever you want to treat your loved ones to something unique.

Making scallops for an elegant dinner is much easier than you might think: a few small tricks are enough to bring out their tenderness without the risk of them turning rubbery. If you go for a good-quality frozen product, remember to thaw the scallops gently, then follow the cleaning process step by step to bring out their freshness. The secret to quick-cooked scallops that are wonderfully juicy is a fast sear in the pan: the butter and garlic release an inviting aroma, while a few drops of lemon and a handful of parsley add a bright, refined touch.

The simple, flavorful scallops you’ll make with this recipe easily become a showstopping appetizer for your holiday menu, or a way to make any evening special. And if you’d like to change things up, try the Scallops with Fresh Tomato, be tempted by the Bacon-Wrapped Scallops or go for the classic Scallops au Gratin. If you prefer pasta and rice, we recommend the Paccheri with Scallops or the refined Scallop, Zucchini and Burrata Risotto. Bring scallops to the table as a seafood appetizer: you’ll win everyone over, every time.

Ingredients for 4 people

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Method

  1. To make the Pan-Seared Scallops, start by detaching the scallops from their shells with a small knife. Remove the coral and the dark parts, then rinse them under running water.
    Pan-seared scallops recipe, photo 1-1
    Pan-seared scallops recipe, photo 1-2
  2. Put a drizzle of oil and a finely chopped garlic clove in a pan and heat them.
    Pan-seared scallops recipe, photo 1
    Pan-seared scallops recipe, photo 2
  3. When the oil is very hot, add the scallops and cook them for a minute and a half per side, seasoning with salt. Deglaze with the white wine and, when you can no longer smell the alcohol, take them off the heat.
    Pan-seared scallops recipe, photo 5
    Pan-seared scallops recipe, photo 6
  4. Finish with freshly chopped parsley, and your Seared Scallops are ready to be served. Finally, remember to download our App with exclusive content and fewer ads!
    Scallops cooked in a pan

Variations and Alternatives

If you don’t like the taste of garlic, or think your guests might not, leave it out altogether.

Tips

Since they cook so quickly, Pan-Seared Scallops should be made right before serving. You can, however, get ahead by cleaning the scallops and keeping them in the fridge on a sheet of paper towel until it’s time to cook them.

Storage

Once cooked, Pan-Seared Scallops can be kept in the fridge in an airtight container for a couple of days.

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