Scallops can be a bit intimidating but they are actually really easy to cook! This tender, mildly sweet and yummy pan seared scallop is perfect as an appetizer, a side to your favorite steak or can hold it's own as a main course. The most important part of this recipe, as there are so few ingredients, is to use best quality you can.   

A Bit About Scallops

There are three kinds of scallops, bay, sea and Calico Scallops. Bay scallops are very small, sweeter and often preferred over the larger scallop as some find them chewy. Given their small size, they are often used for sautés or pasta. Sea scallops are best for searing and Calico Scallops are commonly used chopped.

This recipe calls for the sea scallop. If offered, purchase the dry packed scallops. Some scallops are packaged with a solution to extend the shelf life and are difficult to sear thus should be avoided for this particular recipe. In addition, you are paying for the water weight!

Lastly, the best scallop for this recipe is purchased within a couple of days. Fresh is best but you can also use frozen. Just be sure to thaw them completely (overnight in the refrigerator is best), get them to room temperature and dry them. Look for flash-frozen, if available!

The two most important steps in this recipe is pre-heating the pan and immediately removing them from the pan so they do not overcook. Lastly, do not move them while they are cooking as you will interrupt the searing process. The scallop will release from the pan when they are done.

How to Choose Scallops (This Matters!)

The difference between good and unforgettable scallops starts at the store:

Look for:

• “Dry” scallops (NOT treated with preservatives like STP)
• A natural ivory or slightly pink color
• Firm texture, slightly sticky—not wet or slippery
• A mild, clean ocean scent (never fishy)

Avoid:

• Bright white scallops (often chemically treated)
• Excess liquid in the package
• Strong fish odor

👉 Pro tip: Dry scallops sear beautifully. Wet scallops steam instead of caramelizing.

How to Serve Scallops

Scallops are incredibly versatile:

• Elegant appetizer – Serve 3–4 with a drizzle of pan butter
• Over pasta – Especially with cream, lemon, or white wine sauces
• On salads – Pair with greens, citrus, or fruit (pear, apple)
• With sides – Risotto, mashed potatoes, or roasted vegetables

Wine Pairings

Scallops love wines with acidity and elegance:

• Chardonnay (unoaked) – clean, buttery balance
• Sauvignon Blanc – bright and citrusy
• Champagne or sparkling wine – perfect for seared richness
• Pinot Grigio – light and refreshing

Why This Blend Works

• Traditional Warriors Blend enhances natural sweetness with maple warmth and subtle spice
• Boreal Pepper adds brightness from sumac and layered peppercorns
• Together, they elevate scallops without overpowering their delicate flavor