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I spent most of my restaurant career on seafood station, and scallop recipes were what I was known for. This page is where all those years of restaurant tricks live, from exactly what to buy down to how to get that perfect sear. I also have my full Scallop Recipes Collection for your browsing pleasure.
After I teach you the technical details, we will focus on making the French classic: Scallops Meunière. A deep pan-seared caramelized crust with a simple lemon caper butter sauce. Clean, savory, and exactly what you want to bring out that buttery center. If you are new to scallops or just want a classic, this is the place to start.
Table of Contents
- Everything You Need to Know About Scallops
- What Do Scallops Taste Like?
- Sea Scallops vs Bay Scallops
- Wet vs Dry
- What Size Scallops to Buy
- Where to Buy Scallops
- Tips for the Perfect Pan Sear
- Scallop Recipes Collection
- Want to save this recipe?
- Frequently Asked Questions
- The Best Scallop Recipe: Scallops Meunière
Everything You Need to Know About Scallops
What Do Scallops Taste Like?
Scallops have a natural sweetness that most seafood doesn’t. No fishiness, nothing sharp. The flavor is clean and delicate, the pan-sear caramelizes it and gives it a naturally nutty flavor, a perfect contrast to the soft, sweet center. The meunière sauce is 3 ingredients and a few herbs – butter, lemon, capers, chives, and parsley. That’s it. Quick, easy, and simple with melt-in-your-mouth buttery results.
Sea Scallops vs Bay Scallops
For this recipe, you need sea scallops. They are large and meaty enough to build a deep golden crust without overcooking the inside. Bay scallops may be easier to find, but they are much smaller, closer to the size of a marble. They are great for pastas, chowders, and stews where you are not searing them. For this recipe and every other one in the scallop collection, sea scallops only. You can thank me later.
Wet vs Dry
If you are pan-searing, you want dry scallops. Here is the breakdown.
Dry: Untreated with no added water or chemicals. The surface sears properly and develops a real golden crust. Worth looking for.
Wet: Treated with a solution that causes them to retain water. That water releases in the hot pan and works against the sear. You will get some color but mostly steam. You can pan-sear wet scallops and they will be fine, but you will not get that deep golden crust. Dry is worth the extra effort to find.
What Size Scallops to Buy
Scallops are sized by how many fit in a pound. The label tells you the count. A 20/30 means there are between 20 and 30 scallops per pound. The lower the number, the bigger the scallop. When you see a “U” before the number, it stands for “under.” U-10 means there are under 10 scallops in a pound. Those are the largest sea scallops you can buy and the ones I use for this recipe. Bay scallops run 70 to 120 per pound, which tells you everything you need to know about why they cook differently.
U-10 is my favorite size. You can use a different size but you will need to adjust your cooking times. The bigger the scallop, the more time it needs on the first side to build that crust without overcooking the center. For more on scallop sizing, Fulton Fish Market has a full breakdown. For how many to buy per person, see the scallops per person FAQ below.
Where to Buy Scallops
Most standard grocery store seafood counters carry wet-packed scallops. If the label does not say “dry-packed,” assume they are wet. Look for pale ivory or cream colored scallops at the seafood counter and always check the ingredient label, if you see sodium tripolyphosphate or STPP, they are wet.
Whole Foods carries dry U-10 or similar scallops most of the time. They don’t allow chemical additives in their fresh or frozen seafood. If you have one nearby it is worth checking the seafood counter there first.
Tips for the Perfect Pan Sear
Prep the Scallops
Start by checking each scallop for the side muscle, also called the foot. It is a small, raised tag on the side of the scallop, slightly firmer than the rest and usually a different color. It may already be removed depending on where you bought them. If it is still there, pinch it between your fingers or use a knife to pull it off. If you skip this step, the muscle is still edible, but it will be a small tough and chewy section to your otherwise buttery scallop.
Next, pat each one completely dry with paper towels. Place on a wire rack over a baking sheet and season lightly with salt. Refrigerate uncovered for 1-4 hours. This will dry out the surface and the moisture will drip onto the baking sheet. When you are done dry brining them, wipe them again with paper towels and let them sit at room temperature for about 20 minutes. Pat them dry one last time or use a hairdryer on the cool setting if you want to be extra like me.
The Pan and Oil
The best types of pan to use are going to be something that can get very hot. Stainless steel or cast iron are where it’s at. I’m partial to stainless steel, but you do you. You can use a non-stick pan, but they can’t safely reach the temperature you need for a deep golden crust. You will still get a sear, but it won’t be the same.
Preheat the empty pan on high for two to three minutes. Once the pan is preheated, add your oil. I like to use olive oil but if you struggle with knowing exactly when the pan is ready and get it too hot, then you can go with a neutral, high heat point oil like avocado or grapeseed. Wait for it to shimmer before adding the scallops.
Place the scallops in the pan with space between each one. The moment each scallop hits the oil, give it a small wiggle. This prevents the initial stick. Then leave them completely alone. Three to four minutes on the first side untouched. Every time you move them you break the crust before it forms. If you are using a different size than the U-10, you may need to adjust your cooking times.
They are ready to flip when they release from the pan on their own. If you have everything preheated correctly this should only be about 3 minutes. Carefully try to lift to see if it easily releases. If it doesn’t, give it another fifteen seconds. When it is ready, flip it and sear for another minute.
How to Know When They’re Done
The outside should be deep golden. Press one lightly with your finger. They should be firm on the outside with a little bounce. If you have an instant thermometer, you want the internal temperature to be around 125°F to 130°F (52°C to 54°C). Personally, I like to pull them around 120°F because they do continue to cook.
Scallop Recipes Collection
These are all my pan-seared scallop recipes in one place. Same technique, different flavors.
Salsa Macha Butter Scallops – Pan-seared then broiled in the shell with a salsa macha honey butter, finished with ponzu.
Spicy Scallops – Coconut milk, gochujang, yuzu, and fish sauce reduced into a creamy spicy sauce.
Misoyaki Butter Scallops – Sake-mirin-miso butter sauce served over crispy fried shiitake.
Escargot Butter Scallops – Pan-seared, placed back in the shell with roasted garlic herb butter and finished under the broiler.
Beurre Blanc Scallops – Classic white wine reduction with fried leeks and Fresno pepper.
Scallops and Beurre Blanc – Classic beurre blanc with shallots, champagne vinegar, and honey, served simply over the sauce with micro arugula.
Dirty Beurre Blanc Scallops – Built in the same pan with ginger, sake, mirin, and tamari. Not a traditional beurre blanc and better for it.
Coquilles St Jacques – Classic French gratin with a white wine cream sauce and gruyere, broiled in the shell.
Appetizers
Salsa Macha Butter Scallops
Mains
Spicy Scallops
Appetizers
Pan-Seared Escargot Butter Scallops
Appetizers
Dirty Beurre Blanc Scallops
Appetizers
Coquilles St Jacques
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Frequently Asked Questions
Meunière is a French term meaning “in the style of the miller’s wife.” It refers to a preparation where a protein is cooked in butter with lemon and fresh herbs. The butter, lemon, and herb combination is the defining characteristic of the sauce and what makes it work so well with the natural sweetness of scallops.
Not for the sear itself. Butter burns at the temperature you need for a proper golden crust. For this recipe, the scallops go into the pan with olive oil. The butter comes in after the scallops are removed and the heat is lowered.
You can but you should not go straight from freezer to pan. Thaw them overnight in the refrigerator first. Once thawed, dry them thoroughly and follow the dry brining instructions for best results.
Yes. Pan searing cooks the scallops through. A properly seared scallop is firm on the outside with a slight bounce when pressed, cooked all the way.
Yes. The sauce is butter, capers, caper brine, lemon, and fresh herbs. No flour or thickener. If you are cooking for someone with a gluten sensitivity, check your caper brine label to be safe.
As a main course, plan for 4 to 6 U-10 scallops per person, about half a pound. As an appetizer, 2 to 3 per person is plenty. One pound of U-10 scallops serves two as a dinner or four as a starter.
Equipment
- Stainless steel, or cast iron pan
- wire rack and baking sheet
Ingredients
- 10 U-10 scallops
- 1 tbsp olive oil, or high heat-point, neutral oil
- kosher salt, to taste
- pepper, to taste
- 4-5 tbsp unsalted butter
- 3 tbsp capers
- 1 tbsp caper brine
- 1 lemon, zest and juice
- fresh chives, chopped, to taste
- fresh parsley, chopped, to taste
Instructions
- Optional Dry Brine (highly recommended): Start this at least 1 hour and 20 minutes before searing. Remove the side muscle from each scallop. Pat dry with paper towels and place on a wire rack over a baking sheet. Season lightly with salt and refrigerate uncovered for 1 to 4 hours. Remove from the fridge and pat dry again and let them sit at room temperature for 20 minutes.10 U-10 scallops, kosher salt
- Sear the Scallops: Preheat a pan on high for 3 minutes. Add the olive oil and lower the heat to medium-high. Make sure your scallops are dry and room temperature. Season with pepper (if you skipped the dry brine, season with salt as well). When the oil is rippling, add the scallops to the pan about 1 inch apart, giving each one a small wiggle immediately after placing. Sear undisturbed for 3 to 4 minutes until deep golden crust forms and the scallop easily releases from the pan. Flip and sear for 1 more minute. Remove from the pan.1 tbsp olive oil, pepper
- Make the Sauce: Lower the heat to medium. Add the butter, capers, and caper brine. Cook for 4 to 6 minutes, scraping the bottom of the pan for the scallop drippings. Mix in the lemon zest and the juice from half a lemon to start. Taste, and adjust for your preference. Stir in the chives and parsley.4-5 tbsp unsalted butter, 3 tbsp capers, 1 tbsp caper brine, 1 lemon, fresh chives, fresh parsley
- Serve: Plate the scallops, spoon the sauce on top, and sprinkle with more chives and parsley.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved your tip to getting the scallops really DRY!!! I’m sure that’s been my problem all this time trying to get a lovely deep brown sear while mine come out a sickly beige-ish, unappetizing & ultimately tasteless product. I’m going right out to my local fishmonger & try again, after having given up a year or so ago. Thanks so much, Chef Nadia.
Hey Paula, This step should help you a ton! Let me know how it works out!
Absolutely wonderful!
I usually rinse my capers before I use in a recipe, but not here. Adds just the right amount of salt and flavor.
DO NOT RINSE CAPERS!
Yes 🙌 I’m so glad you enjoyed Craig!
I had read in one of the comments that Meunière’ referred to a method of preparation where the protein was dredged in flour first but that was the original method. Meunière’ has since eliminated that step and goes straight to the searing in brown butter, so, in your defense, you are still on the money. Wikipedia says so!
Well that’s good to know Peg! Thanks!
It says one lemon – does that mean zest from one lemon? No lemon juice – confusing
Hi Ellen, I updated and clarified that on the recipe now. First you will be mixing in the lemon zest and then you will add the lemon juice to taste. Start out with ½ of the lemon and add more juice till you’re happy. Thank you for bringing that to my attention!
I love this recipe! I should save it for special, but it’s such a lovely quick meal. My granddaughter, four, will tell me not to overcook them “grandma, there’s supposed to be squeaky ““.
Hey Pamela, How cute about your granddaughter! A girl after my own heart! I’m so glad you guys love it!