Quick Pan Seared Scallops

quick pan seared scallops

Scallops are a great source of healthy protein and are loaded with some hard-to-get minerals and vitamins, like selenium, phosphorus, zinc and vitamin B12. It’s important to choose DRY scallops whenever possible because “wet” scallops are treated with a chemical solution called STPP (sodium tripolyphosphate) which is a suspected neuro-toxin and a known skin irritant. STPP is used to give seafoods a fresh-looking appearance, even if the product is actually rotten. STPP also adversely affects the flavor and quality of seafood, and can lend to a soapy or alkaline taste in scallops, so be sure to ask your grocer to specify what it is that you’re buying!

If you enjoyed this Quick Pan Seared Scallops recipe, try our Prosciutto Wrapped Scallops recipe next time. For more FREE Paleo seafood recipes, check out our PaleoPlan recipe center!

Recipe makes 2 servings.
Approximate Cook Time: 10 minutes
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Votes: 6
Rating: 4.5
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Ingredients

12 medium scallops, sea
2 tablespoon(s) olive oil
1 small shallot(s), minced
1 medium lemon(s), juiced
1 teaspoon(s) sea salt
1 teaspoon(s) parsley, fresh, chopped
1 teaspoon(s) black pepper, freshly ground

Instructions

  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.
  3. Add the lemon juice to the pan to deglaze, and cook until evaporated.
  4. Add scallops to the pan, leaving at least 1/2 inch 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.
  5. Remove from pan immediately and season with salt and freshly ground black pepper.
  6. Top with parsley and serve with a fresh lemon wedge.


4 Comments

  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?

Leave a Comment

Quick Pan Seared Scallops

Number of servings 2
Approximate cooking time: 10 minutes

Nutritional information provided to Paleo Plan
members only. Login to see them, or sign up.

Ingredients

12 medium scallops, sea
2 tablespoon(s) olive oil
1 small shallot(s), minced
1 medium lemon(s), juiced
1 teaspoon(s) sea salt
1 teaspoon(s) parsley, fresh, chopped
1 teaspoon(s) black pepper, freshly ground

Instructions

  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.
  3. Add the lemon juice to the pan to deglaze, and cook until evaporated.
  4. Add scallops to the pan, leaving at least 1/2 inch 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.
  5. Remove from pan immediately and season with salt and freshly ground black pepper.
  6. Top with parsley and serve with a fresh lemon wedge.
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