Quick Pan-Seared Scallops

Quick Pan-Seared Scallops
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 1 lemon, juiced
  • 12 sea scallops
  • 1 pinch salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, or to taste


  1. Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  2. Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  3. Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

03/31/2018
Quick Pan-Seared Scallops, recipe PT15M PT1H 5 455 calories

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