Rating: 4.9 stars
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Recipe Summary test

prep:
5 mins
cook:
4 mins
total:
9 mins
Servings:
3
Yield:
12 scallops
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.

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  • Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Cook's Note:

Make sure the scallops are dry; they will sear better. Also, once the scallops are placed in the pan, do not move them until it is time to flip them over. Again this keeps a good sear.

Nutrition Facts

170 calories; protein 18g; carbohydrates 2.7g; fat 9.3g; cholesterol 38.9mg; sodium 320.2mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 4 stars
03/27/2017
The key to a good sear is to get the skillet really hot. I like to put the pan on med/high heat for two-three minutes before adding the oil, I used Avocado as it has a higher smoke point, then add the oil and allow it to shimmer before adding the scallops. I then dropped the heat to med. My scallops were large so I cooked for four minutes on the first side and then three on the second side. In the recipe description it says to drizzle with balsamic and basil but in the body is says to garnish with lemon zest. I went with the lemon zest as I thought that the balsamic would overpower the scallops. I served this on a garlic/parsley butter reduction. Great, simple recipe that I will make again. Read More
(18)
21 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/26/2017
The key to a good sear is to get the skillet really hot. I like to put the pan on med/high heat for two-three minutes before adding the oil, I used Avocado as it has a higher smoke point, then add the oil and allow it to shimmer before adding the scallops. I then dropped the heat to med. My scallops were large so I cooked for four minutes on the first side and then three on the second side. In the recipe description it says to drizzle with balsamic and basil but in the body is says to garnish with lemon zest. I went with the lemon zest as I thought that the balsamic would overpower the scallops. I served this on a garlic/parsley butter reduction. Great, simple recipe that I will make again. Read More
(18)
Rating: 5 stars
06/12/2017
Delicious. A quick and simple recipe. I garnished with a side of pasta with lemon butter sauce and asparagus. Read More
(6)
Rating: 5 stars
05/20/2017
I did add a little capers because lemon, butter, and capers are a go to for me with any seafood. Read More
(3)
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Rating: 5 stars
01/06/2020
Perfect basic technique. Make sure scallops are dry. I added some fresh Rosemary to the initial oil heating. Loved them! Read More
(3)
Rating: 5 stars
12/16/2018
Easy and delicious! I have used the same recipe from another site (except it does not use lemon). I like it better without the lemon while cooking. I can get a better sear quicker. If I want a little lemon after they're cooked, I'll add it. Read More
(3)
Rating: 5 stars
03/24/2019
No changes and it’s fantastic! Read More
(3)
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Rating: 5 stars
05/01/2020
added shallots to butter lemon and garlic. Yummy to my tummy! Read More
(2)
Rating: 5 stars
10/26/2020
Loved it! Simple & delicious. Had thawed a bag of Costco frozen scallops & didn't know what to do with them. My 22 yr. old daughter who said she didn't really like scallops ate 10 of them. Read More
(1)
Rating: 5 stars
11/04/2019
I used bay scallops and just sauteed them in a wok! Came out amazing!! Add Old Bay Seasoning! Read More
(1)