Easy Pan Fried Bay Scallops Recipe – Ready In 5 Minutes!

If you’re looking for a quick and easy seafood dinner, these Pan Fried Bay Scallops are the perfect choice! With just a few simple ingredients and minimal prep time, you can have a delicious, tender, and juicy meal on the table in under 10 minutes. Whether you’re a seafood lover or just need a fast weeknight meal, this recipe is sure to become a favorite in your household.

Why You’ll Love Pan-Fried Bay Scallops

• Quick and Easy: This recipe comes together in just 5 minutes of cooking time, making it perfect for busy weeknights when you need something fast and flavorful.
• Simple Ingredients: You only need a few pantry staples like salt, pepper, and garlic powder, along with some oil to cook the scallops, making it easy to whip up anytime.
• Tender and Juicy: Bay scallops are smaller than regular scallops, and when pan-fried, they turn tender and juicy, with a light, delicious flavor that pairs well with a variety of seasonings.
• Versatile Dish: While this recipe uses basic seasonings, you can easily customize the flavor by adding your favorite herbs or spices, allowing you to create a new dish every time.
• Healthy Option: Scallops are naturally low in fat and high in protein, making this a healthy, gluten-free option that can fit into various diets.

Ingredients For Pan Fried Bay Scallops

• Bay Scallops – These small scallops cook quickly and have a tender texture, perfect for pan frying.
• Oil – Adds flavor and prevents the scallops from sticking to the pan.
• Salt – Enhances the natural flavor of the scallops.
• Black Pepper – Adds a bit of spice and warmth to the dish.
• Garlic Powder – Provides a subtle, savory flavor that complements the scallops well.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Pan Fried Bay Scallops

• Non-stick frying pan – Essential for preventing the scallops from sticking and ensuring even cooking.
• Spatula – Helps you stir and flip the scallops without damaging them.
• Measuring spoons – For precise seasoning and oil measurements.

How To Make Pan-Fried Bay Scallops

• Defrost the scallops if they were frozen by leaving them in the fridge overnight or using the quick method of placing them in a bowl of cold water for about 30 minutes.
• Add oil to a non-stick frying pan, then place the scallops into the cold pan.
• Turn the heat to high and wait until the scallops begin to sizzle, then reduce the heat to medium-high.
• Stir the scallops occasionally as they cook. They will turn white as they cook, and should be done in about 4 minutes.
• Once the scallops are fully cooked and white throughout, season with salt, black pepper, and garlic powder.
• Serve immediately for the best flavor and texture.

Serving Suggestions

• Serve these pan-fried bay scallops over baked rice or lentil quinoa for a hearty meal.
• Pair with a fresh green salad or steamed vegetables like broccoli or asparagus for a light and healthy side.
• For a seafood feast, serve with a side of teriyaki shrimp or crispy roasted red potatoes.
• Garnish with a squeeze of fresh lemon juice and a sprinkle of parsley for added brightness and flavor.
• These scallops also make a great appetizer when served with breadsticks or garlic knots.

Tips For Success

• Defrosting the Scallops: For the best texture, defrost the scallops fully before cooking. The easiest way is to leave them in the fridge overnight, but if you’re short on time, placing them in a bowl of cold water for 30 minutes will work too. Make sure to dry them thoroughly with a paper towel before cooking to avoid excess moisture in the pan.
• Don’t Overcook: Scallops cook very quickly, usually within 4 minutes. Be careful not to overcook them, as they can become tough and rubbery. Keep an eye on their color—they should turn from translucent to opaque white.
• Use a Non-stick Pan: Since scallops are delicate, using a non-stick pan ensures they won’t stick and break apart. You also don’t need to preheat the pan, which helps reduce oil splattering.
• Season at the End: Wait until the scallops are cooked before adding seasonings. Scallops can shrink a little while cooking, so seasoning them at the end ensures the flavor is evenly distributed.
• High Heat for a Sear: Start cooking on high heat to get a nice sear on the scallops. Once they begin to sizzle, lower the heat to medium-high to prevent overcooking.

Variations And Substitutions

• Herb Butter Scallops: Add a luxurious touch by finishing the scallops with herb butter. Melt 1 tablespoon of butter in the pan just before the scallops are done, then stir in fresh herbs like parsley or thyme. This will give the dish a rich, buttery flavor with a hint of freshness.
• Lemon Garlic Scallops: For a zesty twist, add fresh lemon juice and minced garlic to the pan during the last minute of cooking. The bright acidity from the lemon pairs beautifully with the tender scallops and adds a punch of flavor.
• Spicy Scallops: If you like a bit of heat, sprinkle the scallops with red pepper flakes or cayenne pepper before serving. You can also drizzle with hot sauce or Sriracha for extra spice.
• Gluten-Free Option: This recipe is naturally gluten-free as long as you use certified gluten-free seasonings and oils. It’s a great option for those avoiding gluten while still enjoying a tasty seafood dish.
• Vegetarian Side Pairings: If you’re serving these scallops as part of a vegetarian-focused meal, try pairing them with roasted vegetables like Brussels sprouts or butternut squash, or alongside a fresh green salad with a tangy vinaigrette.

Storage and Reheating

• Storage: If you have leftover scallops, store them in an airtight container in the refrigerator for up to 2 days. Make sure they are completely cooled before storing them to avoid condensation, which can make them soggy.
• Reheating: To reheat the scallops, use a non-stick pan over medium heat. Gently heat them for 2-3 minutes, stirring occasionally, until they are warmed through. Avoid microwaving, as it can make the scallops rubbery. For best results, add a little butter or oil to the pan to refresh the flavor and prevent them from drying out.
• Freezing: It’s not recommended to freeze cooked scallops, as they can become tough when reheated. However, if you must freeze them, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw in the fridge before reheating.

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Yes, you can cook scallops directly from frozen if needed, but it’s recommended to defrost them first for the best results. Cooking them from frozen may result in uneven cooking, where the outside is done but the inside is still cold. If you do choose to cook from frozen, add about 5 extra minutes of cook time and stir frequently to ensure even cooking.

How do I know when scallops are fully cooked?

You’ll know the scallops are done when they turn white and opaque all the way through. They should no longer look translucent in the center. Another sign is that they become firmer to the touch and should easily break apart with a fork. Avoid overcooking, as they can become tough and rubbery if left on the heat too long.

What can I serve with pan-fried scallops?

Pan-fried scallops are versatile and pair well with a variety of sides. They’re great with rice, quinoa, or pasta for a heartier meal. You can also serve them alongside fresh vegetables like steamed asparagus, roasted broccoli, or a light salad. A squeeze of lemon or a drizzle of melted butter also complements their delicate flavor.

Can I season the scallops differently?

Absolutely! While this recipe keeps it simple with salt, pepper, and garlic powder, feel free to experiment with other seasonings. You can add paprika for a smoky flavor, red pepper flakes for a little heat, or lemon zest for extra brightness. The recipe is flexible, so you can customize it to suit your taste.

How long do scallops last in the fridge?

Cooked scallops will last in the refrigerator for up to 2 days when stored in an airtight container. Be sure to let them cool completely before storing. If you notice any off smells or changes in texture after a couple of days, it’s best to discard them to avoid any risk of spoilage.

Other Easy Scallop Recipes

Air Fried Scallops – Quick & Easy Seafood Recipe: These perfectly cooked air fryer scallops are tender, flavorful, and ready in just minutes for a fast, healthy seafood dish.

Dinner Inspiration: Stir-Fry Scallops with Oven-Roasted Potatoes and Fresh Tomato Cucumber Salad: A balanced dinner idea featuring stir-fried scallops paired with crispy roasted potatoes and a refreshing tomato cucumber salad.

Easy Scallop Stir-Fry Recipe with Green Peas: This quick scallop stir-fry with green peas is a simple, light, and nutritious meal that’s full of fresh flavors.

Stir-Fried Scallops with Shiitake Mushrooms and Bok Choy: Enjoy a flavorful and healthy stir-fry featuring tender scallops, earthy shiitake mushrooms, and crisp bok choy.

More Pan-Fried Recipes

• Healthy Pan-Seared Chicken Cutlets – No Breading, Easy Recipe
• Quick Pan Cooked Chicken Breast Bites – Fast & Healthy Meal
• Easy Crispy Fried Potatoes with Tomatoes – Simple Side Dish Recipe