Martha Stewart's Favorite Recipes

Pan Seared Scallops

Yield: 3 Servings

Fresh scallops with a refreshing squeeze of lemon will be the perfect pairing to a rich and juicy Chardonnay.


  • 6 large sea scallops
  • Coarse salt
  • Finely ground white pepper
  • Grapeseed or other neutral-tasting oil
  • Coarse Hawaiian pink salt (optional)
  • Lemon wedges, for serving


  1. If necessary, remove the small, tough muscle (called the adductor) found on the side of the scallops (often the fishmonger will have removed it).
  2. Heat a medium nonstick skillet over high heat. Season scallops on both sides with coarse salt and pepper. 
  3. When pan is hot, add enough oil to coat bottom of pan (about 1 tablespoon), swirl to coat evenly. Add scallops and quickly jerk the pan to keep them from sticking.
  4. Sear until lightly golden, about 45 seconds; with an offset spatula, turn over and cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear).
  5. Transfer to a plate lined with paper towels to drain. Served sprinkled with pink salt, if desired, and lemon wedges.

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