Griddled Scallops Recipe

Name: Griddled Scallops Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 1 pound large sea scallops, patted dry; 1 tablespoon olive oil; 1 tablespoon butter; Salt to taste; Black pepper to taste; Lemon wedges for serving (optional)

Author: Tessa

Published: February 15, 2025

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Griddled Scallops have been my go-to for making any meal feel instantly special, yet incredibly simple. There’s just something magical about those perfectly seared morsels, boasting a gorgeous golden crust and a ridiculously tender, sweet interior. For years, I thought restaurant-quality scallops were beyond my home kitchen skills. I’d either overcook them into rubbery oblivion or leave them pale and unappetious. But after much trial and error (and a few burnt batches, I’ll admit!), I finally cracked the code to consistently perfect Griddled Scallops right on my stovetop.

This recipe isn’t about fancy techniques or obscure ingredients; it’s about understanding a few key principles that transform humble scallops into an elegant dish. You’ll be amazed at how quickly these come together, making them ideal for a speedy weeknight dinner or an impressive appetizer for guests. Forget expensive dining out; with this guide, you’re just minutes away from savoring the sweet, succulent taste of perfectly cooked scallops. Get ready to impress yourself and everyone at your table!

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Why You’ll Love These Griddled Scallops

You’re going to absolutely adore adding these Griddled Scallops to your culinary repertoire. They’re a fantastic choice for so many reasons, making them a true kitchen winner!

Incredibly Quick: From start to finish, you’re looking at under 20 minutes for a gourmet meal.
Effortlessly Elegant: They look and taste like something from a fancy restaurant, but are surprisingly simple to make.
Pure Deliciousness: The natural sweetness of the scallops, enhanced by that golden sear, is simply irresistible.
Versatile: Perfect as a show-stopping appetizer or a light, satisfying main course.

The Allure of Griddled Scallops

There’s a special magic to perfectly Griddled Scallops. That beautiful, caramelized crust gives way to a succulent, melt-in-your-mouth interior that’s sweet and delicate. It’s a textural dream and a flavor explosion in every bite. These Griddled Scallops aren’t just food; they’re an experience, proving that sometimes, the simplest preparations yield the most profound culinary pleasures. Trust me, once you master them, you’ll be making them again and again!

Essential Ingredients for Griddled Scallops

Making delicious Griddled Scallops starts with choosing the right ingredients. You don’t need a lot, but quality really shines through here. Here’s what you’ll want to have on hand for this simple yet elegant dish:

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1 pound large sea scallops, thoroughly patted dry
1 tablespoon olive oil (I prefer a good quality extra virgin for flavor)
1 tablespoon butter (unsalted is best for controlling saltiness)
Kosher salt, to taste
Freshly ground black pepper, to taste
Lemon wedges for serving (optional, but highly recommended for a bright finish!)

Each component plays a crucial role in achieving that perfect, restaurant-quality sear and delicate flavor.

Equipment for Perfect Griddled Scallops

You don’t need a professional kitchen to make amazing Griddled Scallops, but a few key pieces of equipment will make all the difference. The most crucial item is a heavy-bottomed skillet. I personally love my cast iron skillet for this because it holds heat so consistently, which is absolutely essential for getting that beautiful, deep golden crust. A good pair of tongs for flipping is also super helpful, and of course, plenty of paper towels for drying those scallops!

How to Prepare Griddled Scallops

Making Griddled Scallops might seem intimidating at first, but with these clear steps, you’ll be searing like a pro in no time! The key is precision and attention to detail, especially when it comes to heat and timing. Don’t rush, and trust the process. We’re aiming for that beautiful, caramelized crust and a wonderfully tender, sweet interior that makes every bite a delight. I’ve broken it down into manageable parts so you can confidently create a dish that tastes truly gourmet.

Prepping Your Griddled Scallops

The first and most critical step for perfect Griddled Scallops is getting them bone dry. Seriously, this cannot be overstated! Moisture is the enemy of a good sear. Take your large sea scallops and pat them vigorously with paper towels, pressing gently to absorb as much liquid as possible. You might even want to let them sit on a fresh sheet of paper towel for a few minutes while you gather your other ingredients. Once dry, generously season both sides with kosher salt and freshly ground black pepper. This initial seasoning is crucial for building flavor.

Achieving the Perfect Sear for Griddled Scallops

Now for the magic! Place your heavy-bottomed skillet over medium-high heat. You want it hot, but not smoking. Add the olive oil and butter, letting the butter melt and the pan shimmer – this usually takes about 1-2 minutes. The shimmering is your cue that the pan is ready. Carefully place your seasoned scallops into the hot skillet in a single layer, making sure not to overcrowd the pan. If you have too many, cook them in batches. Overcrowding drops the pan temperature, which will steam your Griddled Scallops instead of searing them, and we definitely don’t want that!

Let them cook undisturbed for 2-3 minutes. Resist the urge to peek or move them! This is when that gorgeous golden-brown crust develops. After 2-3 minutes, flip each scallop gently with tongs. You should see a beautiful, deep caramelization. Cook for another 2-3 minutes on the second side until they are opaque throughout and have a similar crust. Remember, scallops cook quickly, so watch them closely to avoid overcooking. Remove them from the pan immediately and serve those perfect Griddled Scallops right away!

Tips for Success with Griddled Scallops

Achieving truly restaurant-quality Griddled Scallops comes down to a few key insights I’ve picked up over the years. First, always choose fresh, “dry” packed scallops if you can find them. “Wet” packed scallops have been treated with a solution that makes them absorb water, which means they’ll steam instead of sear. Secondly, don’t be shy with the heat! Your pan needs to be nice and hot before those scallops go in; otherwise, you won’t get that beautiful crust. Finally, and perhaps most importantly, do not overcook them. Scallops cook incredibly fast, so pull them off the heat as soon as they’re opaque and have that golden sear. A perfectly cooked scallop is tender and sweet, never rubbery!

Serving Suggestions for Griddled Scallops

Once you’ve mastered your Griddled Scallops, the fun doesn’t stop there! These delicate morsels pair beautifully with a variety of sides. For a light meal, I love serving them over a bed of creamy risotto, a vibrant lemon-herb couscous, or a simple arugula salad with a light vinaigrette. If you want to lean into a more decadent experience, try them alongside some perfectly pan-fried asparagus or a sweet corn puree. A squeeze of fresh lemon juice is always a must, as it brightens every bite and complements the scallops’ natural sweetness perfectly.

Griddled Scallops Storage and Reheating

If you happen to have any leftover Griddled Scallops (a rare occurrence in my house!), proper storage is key. Allow them to cool completely, then transfer them to an airtight container and refrigerate for up to 2 days. For reheating, gently warm them in a skillet over low heat with a tiny bit of butter or olive oil, just until heated through. Avoid high heat or prolonged reheating, as this will quickly turn your tender scallops rubbery. A quick zap in the microwave on a low setting can also work in a pinch, but watch them like a hawk!

Frequently Asked Questions About Griddled Scallops

I get a lot of questions about making Griddled Scallops, and that’s totally understandable! They’re a delicate ingredient, and getting them just right can feel like a culinary challenge. Here are some of the most common questions I hear, along with my best advice to ensure your Griddled Scallops turn out perfect every single time. Don’t be afraid to experiment and find what works best for your kitchen!

Can I use frozen scallops for Griddled Scallops?

Absolutely, you can use frozen scallops for Griddled Scallops! Just make sure to thaw them completely in the refrigerator overnight. The most important step then is to pat them extremely dry with paper towels. Any residual moisture will prevent that beautiful sear we’re after, so take your time with the drying process.

How do I know when my Griddled Scallops are cooked through?

Perfectly cooked Griddled Scallops will be opaque throughout, with a firm yet still tender center. The edges will be beautifully caramelized to a golden-brown. When you gently press one, it should have a slight spring back. Avoid cooking until they are completely firm, as this means they’re likely overcooked and will be rubbery.

What if my Griddled Scallops stick to the pan?

If your Griddled Scallops are sticking, your pan might not be hot enough or you didn’t use enough oil/butter. Ensure the pan is shimmering before adding the scallops. Also, don’t try to move them too soon; let them develop that crust for 2-3 minutes, and they should release easily. If they don’t, give them another 30 seconds before trying again.

Nutritional Information for Griddled Scallops

For those mindful of their dietary intake, it’s helpful to have an idea of the nutritional value of your Griddled Scallops. A typical 4-ounce serving of these delicious scallops, prepared as described in this recipe, provides approximately:

Calories: 150
Fat: 8g (3g Saturated, 5g Unsaturated, 0g Trans Fat)
Cholesterol: 30mg
Sodium: 300mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Protein: 18g

Please remember that these values are estimates and can vary based on the specific brands of olive oil and butter used, as well as the exact size of your scallops. This recipe for Griddled Scallops offers a fantastic source of lean protein with minimal carbohydrates, making it a great choice for many dietary preferences.

Share Your Griddled Scallops Experience

Now that you’ve mastered the art of making perfect Griddled Scallops, I’d absolutely love to hear all about your culinary adventure! Did you impress your family? Were they the star of your dinner party? Please share your experience in the comments below! Don’t forget to rate the recipe and, if you’re feeling extra proud, snap a photo and share it on your favorite social media platforms. Tag me so I can see your beautiful creations – nothing makes me happier than seeing you all succeed in the kitchen!