Best Scallop Recipe

Pinch the small, tough flap on the side of each scallop and gently pull it away—it should peel off easily. Not all scallops will have them.

Pat the scallops very dry on both sides with paper towels. Season the top sides with half of the salt and pepper and sprinkle with paprika if using.

Heat a large, heavy-bottom skillet (stainless steel or cast iron) over high heat. Once hot, add 1½ tablespoons of oil and swirl to coat. Heat until rippling and just about smoking.

Add half the scallops, seasoned side down, spaced so they aren’t touching. Sear for about 3 minutes until golden brown. While searing, season the tops with half of the remaining salt and pepper and optional paprika.

Gently flip each scallop using tongs and add ½ tablespoon butter. Cook another 1–2 minutes until just done—golden outside, slightly opaque on the sides, and springy in the center. Transfer to a plate.

Clean the pan, then repeat with remaining scallops and oil/butter.

Heat the same pan over medium-low. Add 3 tbsp butter. Once melted, add garlic, red pepper flakes, salt, and pepper. Sauté ~30 seconds until fragrant, scraping up browned bits.

Stir in lemon juice and parsley. Season to taste with more lemon, salt, or pepper if needed.

Drizzle sauce over scallops and serve immediately.