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!

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Quick Pan Seared Scallops
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Quick Pan Seared Scallops

Servings 2

Total Time: 10 minutes

Cook Time: 10 minutes

Nutrition Information

calories 282

carbohydrate 5.1g

protein 30.3g

fat 15.4g

saturated fat 2.1g

cholesterol 59mg

sodium 290mg

potassium 596mg


  • 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


  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 ½ 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.