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how to cook perfectly golden scallops.

Seared Scallops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Main, fish, seafood, low-carb
  • Method: seared
  • Cuisine: American
  • Diet: Gluten Free


Learn the secret to perfectly golden, seared scallops topped with a bright and zesty citrus dressing. Ready in 15 minutes!



Citrus Dressing 

  • 4 tablespoons olive oil
  • 2 tablespoons orange juice plus 1 tablespoon zest
  • 1 tablespoon lime juice
  • 1 small shallot – finely chopped
  • 12 tablespoons chopped parsley or cilantro
  • pinch of salt and pepper
  • 1/8 teaspoon chili flakes or aleppo chili pepper


  • 1 lb large dry sea scallops
  • 2 tablespoons olive oil or butter ( a combo of both is my preference)
  • salt and pepper to taste
  • optional: red pepper flakes- or urfa biber or Aleppo Chili flakes.


  1. Make the Citrus Dressing. In a small bowl, mix dressing ingredients together and set aside.
  2. Pat dry the scallops using a paper towel. Any moisture will prevent that golden crust from developing.
  3. Wait to season with salt, pepper, and optional chili flakes until ready to sear ( as salting early will draw out more moisture)
  4. Heat olive oil and butter in a large stainless steel pan or cast-iron skillet over medium-high heat. When hot and sizzling, add the dry scallops, seasoned side down. Let them develop a golden crust before turning- they will naturally release themselves from the pan in roughly 3 minutes. Season the tops, then turn and sear the other side until golden 1-2 minutes.
  5. Spoon flavorful citrus dressing over the scallops and serve!


The citrus dressing can be made 1 day ahead and refrigerated.

Scallops are best consumed right after cooking, but leftovers can be kept up to 3 days in an airtight container in the refrigerator and gently reheated on the stove.


  • Serving Size: 4 ounces
  • Calories: 267
  • Sugar: 1.2 g
  • Sodium: 735.7 mg
  • Fat: 21.7 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 5.5 g
  • Fiber: 0.2 g
  • Protein: 13.9 g
  • Cholesterol: 27.2 mg