Cooking Scallops for the First Time? Here’s How to Do It Right

Cooking scallops for the first time can feel a bit intimidating. They’re delicate, cook fast, and if you’re not careful, they can go from tender and buttery to tough and rubbery in seconds. But once you know how to cook scallops the right way, you’ll realize it’s one of the easiest seafood dishes that you can make. 

In this article, I’ll walk you through the best way to handle scallops, from buying them fresh to getting that perfect sear. Follow these steps, and you’ll never be afraid of cooking scallops again.

How to Choose the Right Scallops

The first step to great scallops is choosing the right ones. When shopping, you’ll come across dry and wet scallops. Dry scallops are what you want—no additives, no extra moisture, just pure scallops. They sear beautifully and have a natural sweetness. Wet scallops, on the other hand, have been treated with a preservative that makes them retain water. That extra liquid means they won’t caramelize properly, no matter how hot your pan is.

So, how do you tell the difference? Dry scallops have an off-white or slightly pinkish color and smell fresh, like the ocean. Wet scallops look unnaturally white and often sit in a milky liquid. If you’re unsure, ask your fishmonger for dry, day-boat, or diver scallops. They cost a bit more, but trust me, they’re worth it.

How to Prepare Scallops for Cooking

Proper prep makes all the difference. First, check for the side muscle, a small, tough strip of tissue on the edge of the scallop. It’s easy to remove—just pinch and pull. If you leave it on, it’ll cook up chewy, which is the last thing you want.

Next, dry the scallops thoroughly. This is the most important step. Even if they look dry, press them gently between paper towels for at least 15 minutes. Any moisture on the surface will steam the scallops instead of searing them, and that’s how you end up with a pale, disappointing result.

If your scallops came in their shells, you’ll need a sharp knife to separate the meat. Hold the knife at a 45-degree angle, cut cleanly along the shell, and use a spoon to lift the scallop out. A quick rinse in cold water is fine, but don’t soak them—scallops absorb water like sponges, which dilutes their flavor.

How to Cook Scallops

Now for the fun part. Cooking scallops is all about high heat and quick cooking. Here’s how to do it right:

1. Get your pan screaming hot. A stainless steel or cast-iron pan works best. Set it over medium-high heat and let it heat up for a solid 2-3 minutes.
2. Use the right oil. You need something with a high smoke point—canola, grapeseed, or avocado oil. Avoid butter at this stage because it burns too quickly.
3. Season just before cooking. A pinch of salt and pepper right before they hit the pan is all they need. If you season too early, the salt will draw out moisture.
4. Sear, don’t stir. Place the scallops flat-side down and leave them alone for about 1.5 to 2 minutes. You’ll know they’re ready to flip when they release easily and have a deep golden crust.
5. Flip and finish. Cook for another 30-60 seconds on the other side. The center should still be slightly translucent—it’ll continue cooking from residual heat.
6. Add butter and aromatics. If you want extra flavor, toss in a knob of butter, a smashed garlic clove, or fresh thyme in the last few seconds. Tilt the pan and baste the scallops with the melted butter.
7. Let them rest. Transfer the scallops to a plate and give them a minute before serving. This helps lock in the juices and keeps them tender.

How to Get the Perfect Sear

That golden-brown crust is what makes scallops so good, and it only happens under the right conditions. The most important rule is to keep scallops dry. Any moisture on the surface will cause them to steam instead of sear. Also, don’t overcrowd the pan—if there’s no space between scallops, the temperature drops, and they won’t caramelize properly.

The oil needs to be hot enough before the scallops go in. You can test this by tilting the pan—if the oil moves easily but shimmers, it’s ready. Resist the urge to move the scallops around while they cook. If you try to flip them too early, they’ll stick. Let them develop a crust before touching them. A light press with a spatula can also help keep them in full contact with the pan.

How to Avoid Common Mistakes

Scallops are simple to cook, but they’re also easy to mess up. The most common mistake is overcooking—scallops cook fast, so pull them off the heat while the center is still slightly translucent. Starting with a cold pan is another mistake. If the pan isn’t hot enough, the scallops will stick and won’t develop a crust.

Too much seasoning can also work against you. Scallops have a naturally sweet, delicate flavor that doesn’t need heavy spices or marinades. A little salt and pepper are usually enough. And while butter adds great flavor, using it too soon can lead to burning. Wait until the scallops are almost done before adding it.

How to Serve Scallops

Once you’ve learned how to cook scallops, it’s all about what you pair them with. Classic lemon butter is a go-to—just a squeeze of lemon and a drizzle of melted butter bring out their natural sweetness. If you want to go a little fancier, serve them over creamy cauliflower or parsnip puree for a restaurant-style touch.

Scallops also work well in pasta dishes, especially with light garlic and white wine sauces. If you’re looking for something fresh, they’re great in a simple arugula or spinach salad. For a more rustic approach, pair them with grilled vegetables like asparagus or zucchini. Whatever you do, keep it simple—scallops shine when they’re the star of the plate.