Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Pan-Seared Scallops (Golden, Buttery & Restaurant-Quality)

Sarah Smith
2 days ago
3 min read

Seared scallops in a white dish, garnished with lemon slices, herbs, and sauce. The setting is warm, highlighting golden brown textures.

This Pan-Seared Scallops recipe is the definition of "impressive but easy." When done right, they have a buttery, melt-in-your-mouth interior and a crisp, salty crust that rivals any fine-dining steakhouse. The secret lies in a very hot pan and ensuring the scallops are incredibly dry before they hit the oil. Serve these as a stunning Valentine's main alongside creamy Oven Risotto with Crispy Mushrooms, Honey Butter Skillet Corn, or over a bed of Creamy Boursin Pasta for a complete date-night experience.

Why You’ll Love This

Incredible Texture: A deep golden-brown sear with a tender, sweet center.
Ultra-Fast: From prep to table in exactly 10 minutes.
Simple Ingredients: Just scallops, butter, lemon, and a few aromatics.
Low Calorie, High Protein: A naturally lean and healthy luxury protein.
Foolproof Technique: Follow the "no-touch" rule for a perfect crust every time.

Recipe Card

Servings: 2 Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes

Nutrition Information

Calories: ~220 per serving
Protein: 20 g
Fat: 14 g
Carbohydrates: 4 g
Fiber: 0 g
Sodium: 450 mg

Ingredients

10–12 large "dry" sea scallops (about 1 lb)
1 tablespoon high-heat oil (avocado, grapeseed, or canola)
2 tablespoons unsalted butter
2 cloves garlic, minced
½ lemon, juiced
Salt and freshly cracked black pepper, to taste
1 tablespoon fresh parsley, chopped

Instructions

Prep the Scallops: Remove the small, tough side muscle (the "foot") if still attached. Pat the scallops very dry with paper towels—this is the most important step for a good sear.
Season: Just before cooking, season both sides of the scallops generously with salt and pepper.
Heat the Pan: Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the oil. Wait until the oil is shimmering and just starting to smoke.
The Sear: Carefully place scallops in the pan in a single layer, leaving space between each. Do not move them. Sear for 2 minutes until a deep golden crust forms.
Flip and Baste: Flip the scallops. Immediately add the butter and minced garlic to the pan. As the butter melts, tilt the pan slightly and spoon the hot garlic butter over the scallops for 1–2 minutes.
Finish: Squeeze the lemon juice over the pan and garnish with parsley. Remove from heat immediately and serve.

Tips & Variations

The "Dry" Scallop Rule: Always buy "dry-packed" scallops. "Wet" scallops are treated with preservatives that release water, causing them to steam rather than sear.
Don't Overcrowd: If your pan is small, sear in two batches. Overcrowding drops the pan temperature.
High Smoke Point: Use an oil like avocado or grapeseed. Extra virgin olive oil will burn at the temperatures needed for a proper sear.
Variation: Add a pinch of smoked paprika for a hint of color and woodsy flavor.

Make-Ahead & Storage

Make-Ahead: Scallops are best enjoyed immediately. However, you can prep them by removing the side muscle and keeping them in the fridge on a paper-towel-lined plate up to 4 hours in advance.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat very gently in a pan with a splash of water or butter over medium-low heat. Avoid the microwave, as it will make them rubbery.

FAQ

How do I know when they are done? They should be opaque on the sides and feel slightly firm with a little bounce, similar to a medium-rare steak.
Can I use frozen scallops? Yes, but thaw them completely in the fridge overnight and be extra diligent about patting them dry.
Why did my scallops stick? If they stick, they aren't ready to flip! A properly seared scallop will naturally release from the pan when the crust has formed.

Final Thoughts

Mastering the pan-sear is a culinary rite of passage that feels like a superpower once you get it down. These scallops are elegant, light, and feel like a true celebration. Whether it's Valentine's Day or just a Tuesday that needs a little sparkle, this recipe never fails to impress.