Quick Pan Seared Scallops

quick pan seared scallops
Recipe makes 2 servings.
Approximate Cook Time: 10 minutes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.5
Login or Sign Up to rate this recipe.

Ingredients

12 medium scallops, sea
2 tablespoon(s) olive oil
1 small shallot(s), minced (or use 1/4 cup minced yellow onion)
1 medium lemon(s), juiced, (about 2 tablespoon)
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 (or use 1/4 cup minced yellow onion)
1 medium lemon(s), juiced, (about 2 tablespoon)
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.
*/