Rating: 4.53 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Delicious way to prepare scallops.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.

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  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.

  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Cook's Note:

Substitute 1/4 cup minced yellow onion for the shallot if preferred.

Nutrition Facts

176 calories; protein 21.5g; carbohydrates 5.5g; fat 7.6g; cholesterol 51.3mg; sodium 285.1mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
01/25/2018
These scallops are great. I served them on a bed of sauteed baby spinach with jasmine rice. Quick and tasty meal. Read More
(6)

Most helpful critical review

Rating: 3 stars
04/09/2017
I really dislike leaving a bad review but this wasn't the best method for cooking scallops. I cut the recipe back to one serving and used a smaller pan. On med. heat scallops will not become deeply browned in one or two minutes and by that time the shallot is burned leaving a bitter taste. The lemon was a nice touch. Read More
(7)
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
04/09/2017
I really dislike leaving a bad review but this wasn't the best method for cooking scallops. I cut the recipe back to one serving and used a smaller pan. On med. heat scallops will not become deeply browned in one or two minutes and by that time the shallot is burned leaving a bitter taste. The lemon was a nice touch. Read More
(7)
Rating: 5 stars
01/25/2018
These scallops are great. I served them on a bed of sauteed baby spinach with jasmine rice. Quick and tasty meal. Read More
(6)
Rating: 5 stars
10/09/2017
I added garlic...just because I love it and this was great, super easy and delish! Read More
(3)
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Rating: 5 stars
09/12/2019
My family loved this recipe. It is going in the box. Read More
(1)
Rating: 5 stars
11/23/2019
I had some scallops and was doing a search to find out how long to cook them when I found this quick and easy recipe. I actually had all the ingredients on hand. It was good, although I might use some butter with or instead of the olive oil next time. It took a few minutes longer than indicated in the recipe, bu I had this with steamed broccoli, and it worked well. Read More
(1)
Rating: 5 stars
09/04/2018
Very easy to make, and was delicious. Just make sure not to over cook the scallops! I served it with some spaghetti which soaked up some of the lemon/shallot goodness. I will definitely make this again. Read More
(1)
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Rating: 1 stars
07/01/2021
Aweful. Did not brown after several minutes. I did eat a couple, not great, very disappointing. Read More
Rating: 5 stars
10/16/2021
I was drawn to this recipe because it used olive oil instead of butter. The only thing I did different was lightly seasoned with a salt free old bay type that I make myself. The scallops browned perfectly on a medium high heat. Read More
Rating: 5 stars
07/13/2020
Easy recipe!!! Wonderful flavor too! (just don't burn the butter / garlic... I had to start over with the sauce) Our scallops were medium sized and was great on 1 minute per side. I might consider searing the scallops next time, but these were delicious on angel hair pasta. I was hesitant to try to cook scallops, but not any more. Read More