Cooking Scallops: Pan-Seared Scallops with Thyme

Cooking Scallops in the Pan

➡️ Scallops are usually considered luxurious food, expensive and difficult to cook. But cooking scallops for dinner can be much easier and cheaper than you think! Immerse yourself in this article to find out more!

➡️ Cooking scallops in the pan is my favorite way to prepare them. However, you can cook them in a variety of ways, but one of my favorites is to sauté them in a pan with a little butter and garlic. When they are finished cooking, you can add some lemon or white wine. The wine adds a delicious flavor, and the acids in the wine help to break down the tough muscle fibers in the scallop.

➡️ When cooking scallops, there are a few things to keep in mind, such as the type of scallops you are using and how to clean them. The scallops you buy at the market probably haven’t been cleaned, so be sure to ask your vendor before selling them. Also, scallops are best cooked quickly, within a couple of minutes, so that they don’t turn into rubber. Besides the pan, you can also cook scallops on the barbeque or in the microwave.

➡️ Pan-seared scallops with thyme (see below) is a simple yet elegant dish that will impress your guests and satisfy your taste buds. These delicious mollusks are quickly seared in a hot pan with thyme and butter, creating a delicate crust on the outside while keeping the inside tender and juicy. The subtle flavor of thyme complements the natural sweetness of the scallops, making this dish a perfect choice for seafood lovers who appreciate the delicate balance of flavors.

➡️ To make this seafood dish, you will need fresh, high-quality scallops, unsalted butter, fresh thyme, salt, and black pepper. It’s important to use fresh scallops for the best flavor and texture. When buying scallops, look for those that are firm to the touch, with a sweet, briny aroma. Avoid those that are slimy or have a strong fishy odor.

➡️ Pan-seared scallops with thyme is a mouth-watering dish that is easy to make and sure to impress. With a few simple ingredients and some cooking tips, you can create a restaurant-quality meal that will have your taste buds singing.

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How to Cook Scallops for Dinner from Scratch at Home

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Cooking Scallops in the Pan

Pan-Seared Scallops with Thyme

Pan-Seared Scallops with Thyme is a luxurious and flavorful dish that is perfect for a special occasion or a romantic dinner. The dish features fresh scallops that are seared to perfection with thyme and butter, creating a mouthwatering aroma that will make your guests' mouths water. The crispy seared crust of the scallops contrasts beautifully with the delicate, tender flesh of the mollusks, making for a satisfying and indulgent culinary experience.
The combination of fresh scallops and thyme is a classic flavor pairing that has stood the test of time, and for good reason. Thyme's earthy and slightly floral notes add depth and complexity to the mild sweetness of the scallops, creating a harmonious balance of flavors that is both delicious and sophisticated.
This dish is also incredibly versatile, as it can be served as a main course or as an appetizer. When served as an appetizer, it pairs well with a light salad or a flavorful dip, such as a garlic aioli or a creamy avocado sauce. As a main course, it can be paired with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a simple pasta salad.
With its elegant appearance and exquisite flavor, Pan-Seared Scallops with Thyme is sure to impress your guests and elevate any meal to the next level. So why not try this delicious and sophisticated dish at your next dinner party or romantic dinner for two?
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Greek
Servings 4 servings


  • 1 pound fresh sea scallops, rinsed and patted dry
  • salt and pepper, to taste
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp olive oil


  • Start by preparing the scallops. Rinse them thoroughly under cold running water and pat them dry with paper towels. Season both sides of the scallops with salt and pepper.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  • Once the skillet is hot, add the scallops to the skillet, making sure they are not touching each other. Cook the scallops for 2-3 minutes on one side until they are golden brown.
  • Flip the scallops and add 2 tablespoons of unsalted butter, 2 cloves of minced garlic, and 1 tablespoon of fresh thyme leaves to the skillet.
  • Cook the scallops for an additional 2-3 minutes on the other side until they are fully cooked and the butter is melted.
  • Once the scallops are fully cooked, remove them from the skillet and transfer them to a serving dish.
  • Drizzle the remaining butter and thyme mixture over the scallops.
  • Serve the scallops immediately and enjoy!


Cooking Tips:
  • Be sure to thoroughly rinse and dry the scallops before cooking them to remove any sand or grit.
  • It’s important to use a large skillet to ensure that the scallops are not overcrowded and cook evenly.
  • Do not overcook the scallops, as they can become tough and rubbery.
  • Use unsalted butter in this recipe so you can control the amount of salt in the dish.
  • For added flavor, try using a high-quality olive oil to sear the scallops. The oil will also help prevent the scallops from sticking to the skillet.
  • For a crispy texture, be sure to pat the scallops dry before seasoning and cooking them.
  • When flipping the scallops, use tongs instead of a spatula to prevent them from falling apart.
  • To add a bit of acidity to the dish, try squeezing fresh lemon juice over the scallops before serving.
Keyword pan-seared scallops, scallop recipe, seared scallop recipe, seared scallops

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Cooking Scallops for Dinner at Home is a Breeze!

➡️ Cooking scallops is an art and a science. To get the best results, you need to pay close attention to the scallops’ behavior when they are being cooked. For example, if you want your scallops to be tender and juicy, you should keep them submerged in the liquid they are cooked in or to fry them at a high temperature for just a couple of minutes.

➡️ As I mentioned in introduction, scallops are considered by many to be an exclusive and very expensive dish. Today, you can find scallops in the supermarket at reasonable prices and, therefore, you can cook various scallop recipes for weeknight dinners, most of which are easy to prepare and do not require much time.

➡️ Cooking scallops for dinner in the pan is a very fast process. All one needs to do is remove the scallop from their shell (if necessary, those sold in the store are already usually removed from the shell) and place them on a frying pan. It is important to place the scallop on a flat surface so that they do not roll around. They should be placed in the pan at a high temperature, and then left to cook for approximately 2-3 minutes on each side, depending on their size.

➡️ One thing you also need to know when cooking scallops is that in addition to being delicious and easy to cook, scallops are also very healthy.

➡️ Enjoy cooking scallops for dinner from scratch! If you need additional info for cooking scallops, read more on scallop. I also recommend you more tasty scallop recipes available on this website such as bacon-wrapped scallops.

FAQ’s for Cooking Pan-Seared Scallops

What are pan-seared scallops?

Pan-seared scallops is a dish made with scallops that have been seared in a hot pan until they are golden brown and crispy on the outside and tender and juicy on the inside.

How do you make pan-seared scallops?

To make pan-seared scallops the simplest way, you will need to season your scallops with salt and pepper. Then, heat a large skillet over high heat and add some oil. Once the oil is hot, add your scallops and cook them for 2-3 minutes on each side until they are golden brown and crispy on the outside and tender and juicy on the inside.

What are the ingredients for pan-seared scallops?

The ingredients for pan-seared scallops include scallops, salt, pepper, and oil for the simplest recipe.

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