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Quick Pan-Seared Scallops

Rated as 4.33 out of 5 Stars

"Delicious way to prepare scallops."
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Ingredients

21 m servings 174 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Footnotes

  • Cook's Note:
  • Substitute 1/4 cup minced yellow onion for the shallot if preferred.

Nutrition Facts


Per Serving: 174 calories; 7.6 g fat; 4.9 g carbohydrates; 21.5 g protein; 51 mg cholesterol; 285 mg sodium. Full nutrition

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Reviews

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These scallops are great. I served them on a bed of sauteed baby spinach with jasmine rice. Quick and tasty meal.

I added garlic...just because I love it and this was great, super easy and delish!

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 de...