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My review
Seared Sea Scallops
CHRISADAMS
"Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste."
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Ingredients
30 m servings 179 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Footnotes
- Cook's Note:
- I have also added Parmesan cheese to these while they are in the oven, which adds another flavor dimension.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 179 calories; 7.5 g fat; 15.4 g carbohydrates; 12 g protein; 20 mg cholesterol; 1251 mg sodium. Full nutrition
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Reviews
Read all reviews 241316 Ratings
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Most helpful positive review
7/26/2006
Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to...
Most helpful critical review
1/5/2010
Only average, even after adjusting the herbs to our liking. If a person was to use the amount of herbs and lemon pepper recommended I think they'd be very disappointed as it would be overpoweri...
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7/26/2006
Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to...
3/30/2006
The flour mix totally fell off in the oil. What did stick was not crispy but soggy. Next time I'll try to use the flour mixture on the scallops but maybe bake or broil them. *Update* I've tried ...
12/27/2005
My husband loved this. After cooking the scallops and setting them aside, I mixed a 1/2 cup of wine in with the lemon juice and parsley and added it to the juices left in the pan. I then adde...
5/5/2007
Delicious! I followed some suggestions on here and had a fantastic, restaurant quality dinner. I added parmesan to the mix, and did not have lemon pepper. I added lemon juice to the olive oil...
1/5/2010
Only average, even after adjusting the herbs to our liking. If a person was to use the amount of herbs and lemon pepper recommended I think they'd be very disappointed as it would be overpoweri...
11/11/2002
This is a very simple and delicous recipie in which to prepare Sea Scallops. Be careful with the lemon pepper however as it is overpowering if you use the reccomended amount in the recipie. I re...
10/9/2005
This tasted sooooo delicious, my whole family couldn't get enough of it!!! Would make a great appetizer at my next party! I sprinkled parmesan cheese over it at the end, and that was yummy. Swee...
7/17/2011
This is THE BEST scallops recipe. The most important thing about scallops is to get them as dry as possible before searing. I defrosted mine, then placed them on top of 3 paper towels, and wra...