# Pan-Seared Scallops

Updated: 2026-10-25

By Chef Pierre. Pan-Seared Scallops is a home recipe from Fountain View Fish Market in Houston, family run since 1972. It serves 4. Dry scallops seared hard in a hot pan until the tops are brown and the centers are just opaque.

Serves 4 · 20 minutes · Updated 2026-10-25


## Why this recipe works

Water on the surface steams the scallop instead of browning it. A dry scallop in a hot, barely oiled pan gets a crust in about two minutes, which is all the time the center needs.

## Substitutions

There is not a perfect swap. If scallops are out, ask the counter and cook shrimp in the same hot pan. Shrimp take a little longer and should read about 145 F.

## Ingredients

- 1 1/4 pounds sea scallops, side muscle removed
- 1/2 teaspoon kosher salt
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon minced chives
- Lemon wedges

## Steps

1. Pat the scallops very dry with paper towels and salt them. Wet scallops will not brown.
2. Heat the oil in a skillet over medium-high until it shimmers. Add the scallops, leaving space between them. Do not move them for about 2 minutes.
3. Turn when the underside is deep brown. Cook until the sides turn opaque and the center reads about 145 F, usually another 1 to 2 minutes.
4. Add the butter and lemon juice, spoon it over the scallops, and finish with chives.

## Get it at the fresh counter

**Scallops.** Get it at the fresh counter. Ask about scallop availability. They sell out.

HTML page: https://www.fountainviewfishmarket.com/recipes/pan-seared-scallops