How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seared Scallops With Ginger-Thyme Pan Sauce?

You need 11 ingredients. The key ingredients include: 8 large scallops, foot removed, 2 tablespoons butter, divided, 2 shallots, minced, 1 tablespoon ginger, minced, and more.

Is Seared Scallops With Ginger-Thyme Pan Sauce suitable as seafood?

Yes, Seared Scallops With Ginger-Thyme Pan Sauce falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seared Scallops With Ginger-Thyme Pan Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Ginger-Thyme Pan Sauce Recipe

Name: Seared Scallops With Ginger-Thyme Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large scallops, foot removed; 2 tablespoons butter, divided; 2 shallots, minced; 1 tablespoon ginger, minced; 1 cup carrot, thinly sliced; 1 tablespoon fresh thyme, chopped; 1/3 cup white wine; 1 cup chicken stock; kosher salt, to taste; fresh ground pepper, to taste; canola oil, for cooking

Try this homemade Seared Scallops With Ginger-Thyme Pan Sauce recipe the whole family will love. Made with butter, shallots, ginger and carrot. Easy ste…

This Seared Scallops With Ginger-Thyme Pan Sauce relies on simple, everyday ingredients such as large scallops, foot removed, butter, divided, shallots, minced and ginger, minced. It comes together quickly and makes 4 servings, at about 181 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Seared Scallops With Ginger-Thyme Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

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