Paleo Plan

Quick Pan Seared Scallops

quick pan seared scallops

Makes 2 Servings

Approximate prep and cook time: 10 minutes


  • 12 medium sea scallops
  • 2 Tbs olive oil
  • 1 small shallot, minced (or use 1/4 cup minced yellow onion)
  • Juice of 1 lemon (about 2 TB.)
  • Salt and fresh ground black pepper
  • Fresh chopped parsley


  1. Heat olive oil in a large skillet over medium heat.
  2. When the pan is hot, add shallots. Saute, stirring frequently for 1 to 2 minutes, or until lightly browned. Add the lemon juice to the pan to deglaze, and cook until evaporated.
  3. Add scallops to the pan, leaving at least 1/2" of space between each scallop. Cook for 1 minute, then turn, cooking another minute on the other side until deeply browned. Repeat until all scallops are cooked.
  4. Remove from pan immediately and season with salt and freshly ground black pepper.
  5. Top with parsley and serve with a fresh lemon wedge.


  1. Gabriele

    what do you do with 2Tbsps. of lemon juice?

    • Neely

      Hi Gabriele – Thanks for pointing that out! I just amended the instructions and added info about the lemon juice in instruction #2. Sorry about that!

  2. Keola B

    I used the small scallops (previously frozen) and those bite sized morsels came out great. Many thanks!

  3. Simon A

    I can’t eat scallops – any suitable substitutions that aren’t shellfish?

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