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Kitchen Tip: How to Pan-Sear Scallops

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

It only takes 10 minutes to serve perfectly pan-seared scallops for a dinner party, romantic date night at home or even an upscale weeknight meal!

Scallops are often perceived as being hard to cook, but in reality, they are actually one of the easiest types of seafood to prepare – they just cook quickly and require a close eye.

Fresh Raw Scallops

Available fresh and frozen in Heinen’s Seafood Department, you’ll have the option between bay scallops and sea scallops. Smaller and sweeter, bay scallops are caught closer to land, whereas sea scallops are generally larger and caught further out at sea. You can’t go wrong with either option, and the best part is that they can be prepared the same way!

How to Pan Seared Scallops

With only few ingredients, a hot pan and a high smoking oil, you’ll be well on your way to enjoying tender, juicy scallops with that perfect golden-brown restaurant-style sear.

How to Pan Seared Scallops
Kitchen Tip: How to Pan-Sear Scallops
Cook time:
Prep time:
Total time:



  • 1 lb. fresh sea scallops
  • 2 Tbsp. Heinen’s olive oil, avocado oil or ghee
  • 2 Tbsp. Heinen’s unsalted butter, cubed
  • Salt and pepper, to taste


  1. Remove and discard the foot muscle from each scallop.
  2. Blot the scallops dry on both sides using paper towels.
  3. Season both sides of the scallops with salt and pepper.
  4. Over high heat, add the oil or ghee to a large cast iron skillet or stainless-steel pan.
  5. Once the oil or ghee begins to smoke, add the scallops. Do not overcrowd the pan.
  6. Turn the heat down to medium and add the cubed butter all around the pan. Cook for 1-1 ½ minutes.
  7. After about a minute, or when one side is golden-brown, flip the scallops to sear the other side.
  8. Serve on plates or in bowls and garnish with fresh-chopped chives or parsley, if desired.

How to Pan Seared Scallops

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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