Truffle Oil Seared Scallops

Name: Truffle Oil Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons truffle oil; Salt and pepper to taste; 2 tablespoons unsalted butter; 1 tablespoon olive oil; Fresh parsley, chopped (for garnish)

Highlighted under: Gourmet Baking Bliss

I absolutely love making Truffle Oil Seared Scallops for a special occasion or a cozy dinner at home. The rich, nutty aroma of truffle oil beautifully complements the sweet and delicate flavor of the scallops. Cooking them in a hot pan allows for a perfect golden crust while keeping the inside tender and juicy. This dish comes together quickly and looks stunning on the plate, making it an ideal choice for impressing guests or simply savouring a luxurious meal.

Created by

Emily

Last updated on 2026-01-22T12:25:29.599Z

When I first tried cooking scallops with truffle oil, it was an eye-opening experience. I discovered that just a small drizzle of quality truffle oil could elevate the taste of the scallops to an entirely new level. The key to perfect scallops is ensuring that they are dry before hitting the hot skillet, allowing for that gorgeous sear.

Additionally, I learned that you want to cook them just long enough to create that golden crust without overcooking. It's a delicate balance, but with practice, I've mastered this elegant dish that never fails to impress, whether it’s a casual dinner or a festive celebration.

Why You Will Love This Recipe
Delectable umami flavor from truffle oil
Scallops are seared to perfection, ensuring a crispy exterior
Quick to prepare, making it ideal for weeknight dinners or gatherings

Perfecting the Scallop Sear

To achieve the perfect sear on scallops, it's crucial to use a dry surface. The moisture from rinsing can lead to steaming instead of searing. Make sure to pat them thoroughly with paper towels. If the scallops are still wet, they won’t develop that desirable golden crust. It’s also advisable not to overcrowd the pan; if you have more scallops, sear them in batches to ensure even cooking and avoid lowering the pan's temperature.

When searing scallops, aim for medium-high heat. A hot pan will create those beautiful caramelized edges. It’s ideal to let them sear undisturbed for 2-3 minutes on one side; when they’re easily movable without sticking, they’re ready to flip. If they resist, give them more time – patience is key here. You’ll know they are ready when they have a rich golden color and release easily from the pan.

Truffle Oil – An Aromatic Finishing Touch

Truffle oil is the star of this dish, elevating it with its earthy richness. Drizzling it in the last minute of cooking allows the oil to warm and infuse the scallops without losing its delicate flavor. To maximize the truffle aroma, make sure to choose a high-quality truffle oil. If you’re in a pinch, you can substitute olive oil infused with truffle or even homemade garlic-infused oil, though the flavor might differ slightly.

While the recipe calls for just a tablespoon, feel free to adjust based on your preference. However, be cautious; too much can overpower the natural sweetness of the scallops. As a guideline, start with less; you can always drizzle more on afterward, but it’s hard to take it back once added. The goal is to complement, not overshadow, the scallop's inherent flavors.

Ingredients

Gather these fresh ingredients to create your Truffle Oil Seared Scallops:

Ingredients

8 large sea scallops
2 tablespoons truffle oil
Salt and pepper to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

With these ingredients in hand, you are ready to create your stunning scallop dish!

Instructions

Follow these simple steps to achieve perfect Truffle Oil Seared Scallops:

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the butter to melt.

Sear the Scallops

Place the scallops in the pan, ensuring they are not overcrowded. Sear for 2-3 minutes on each side until they develop a golden crust.

Add Truffle Oil

In the last minute of cooking, drizzle truffle oil over the scallops, allowing the flavors to meld.

Serve

Remove from heat, garnish with fresh parsley, and enjoy your delicious truffle oil seared scallops.

Now that your scallops are ready, serve them immediately for the best flavor and texture!

Pro Tips

For best results, make sure your scallops are completely dry before cooking to achieve a perfect sear. Use high-quality truffle oil for an unbeatable flavor boost.

Serving Suggestions

These truffle oil seared scallops are incredibly versatile. Serve them atop a creamy risotto or alongside a crisp salad for a refreshing contrast. Alternatively, a bed of lemon-infused quinoa or parsnip puree can complement the scallops beautifully, balancing the richness of the truffle. For an elegant touch, add a sprinkle of microgreens or edible flowers on top to enhance the presentation.

To impress your guests further, consider pairing the dish with a light, aromatic white wine, such as a Sauvignon Blanc or a Chardonnay. The acidity in these wines will complement the richness of the scallops and elevate the dining experience. Whatever you choose, make sure to serve the dish immediately for the best texture and flavor.

Storage and Reheating Tips

If you have leftovers, store the scallops in an airtight container in the refrigerator for up to 2 days. However, it's important to note that reheating can alter the texture; ideally, scallops are best enjoyed fresh. If you must reheat, do so gently by warming them in a skillet over low heat with a splash of chicken broth to maintain moisture and prevent them from becoming rubbery.

While freezing scallops is possible, be aware that they may lose some of their sweetness and texture once thawed. If you plan to freeze, do so before cooking. Place them in a freezer-safe bag, removing as much air as possible, and use within 3 months. Thaw them in the refrigerator overnight when you're ready to prepare your dish, and remember to pat them dry thoroughly prior to cooking.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry to avoid excess moisture.

→ What can I serve with scallops?

Pair them with a light salad, creamy risotto, or roasted vegetables for a balanced meal.

→ How do I know when the scallops are done?

They should be opaque in the center and have a golden brown crust on the outside.

→ Is truffle oil necessary?

While it enhances the dish, you can omit it; just season the scallops with herbs and spices you enjoy.