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


  • Heat olive oil in a large skillet over medium heat.
  • 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.
  • 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.
  • Remove from pan immediately and season with salt and freshly ground black pepper.
  • 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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