Scallops want two things: a very dry surface and a very hot pan. Get those right and the crust takes care of itself in about two minutes a side, no basting, no fuss. The same skillet does the rest of the work — corn and cherry tomatoes pick up the browned bits left behind, a splash of wine loosens them into a light sauce, and a handful of arugula wilts in at the end. Good with crusty bread for the pan juices.

Skillet Seared Scallops with Corn, Tomatoes and Arugula

Scale

Method

Pat the scallops completely dry with paper towels and season both sides with the salt and pepper. A dry surface is what lets them sear instead of steam.
Heat the oil in a large skillet over high heat until it shimmers. Add the scallops in a single layer, leaving space between them, and sear without moving until deeply golden on the bottom.
2 min
Flip and sear the second side until just opaque through the center. Transfer the scallops to a plate; do not wipe out the pan.
2 min
Reduce the heat to medium, add 2 tablespoons of the butter and the garlic, and cook until fragrant.
1 min
Add the corn and cherry tomatoes. Cook, stirring occasionally, until the tomatoes blister and start to collapse and the corn is tender.
5 min
Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it bubble until mostly reduced.
1 min
Off the heat, stir in the lemon juice and the remaining tablespoon of butter until glossy. Fold in the arugula just until it wilts slightly.
1 min
Nestle the scallops back into the pan, spooning some of the corn and tomatoes over the top, and serve straight away.
1 min

Substitutions

Sea scallops — Large shrimp, peeled and deveined. Sear the same way but pull them at around 3 minutes total — they cook faster than scallops.
Fresh corn — Frozen corn, thawed, works the same. Out of season, skip it and add an extra cup of cherry tomatoes instead.
Arugula — Baby spinach. It wilts faster than arugula, so add it right at the very end, off the heat.
Dry white wine — Chicken or vegetable stock, or a splash of water with a little extra lemon juice.

Storing leftovers

Scallops are best eaten right away — reheating toughens them quickly. The corn and tomatoes keep on their own for up to two days in the fridge; reheat gently in a skillet and spoon over freshly seared scallops rather than reheating the scallops themselves.

Questions

How do I know when the scallops are done?

They turn from translucent to opaque all the way through and firm up slightly. Press one gently — it should give a little, not feel squishy or hard.

Why did my scallops steam instead of sear?

Usually leftover moisture or a pan that wasn't hot enough. Pat scallops dry right before they go in, and wait until the oil is visibly shimmering before adding them.

Can I use frozen scallops?

Yes. Thaw them fully in the fridge overnight, then pat them very dry — any surface water will keep them from browning.

What's the difference between sea and bay scallops here?

This recipe uses large sea scallops for a proper sear. Bay scallops are much smaller and cook through in under a minute, so they'd overcook long before picking up any color.