Pan Seared Scallops
I know, I know…
It’s hard to stay motivated to cook this time of year, even for me. I want to be outside in the sunshine, now that it doesn’t get dark until after 8 o’clock.
In fact, I don’t even want to think about dinner plans until after 6:30 or 7 pm. That means I need to rely on fast fresh meals that take only minutes to make.
But trust me, these scallops will definitely be the show-stopper on the table!
Seared Scallop Scampi Ingredients
This truly is a simple and quick recipe that doesn’t need a lot of ingredients. My guess is that the only thing you’ll have to pick up at the store is the scallops!
Here’s what you’ll need:
- Colossal Diver Scallops – The main star of this dish. Pick the biggest freshest scallops you can find.
- Oil – To keep the protein from sticking to the pan.
- Butter – For luxurious flavor and a silky texture.
- Garlic – For herby flavor!
- Lemon Zest – Fish always goes well with a bit of citrus.
- Lemon Juice – See above
- Salt and Pepper – For taste.
- Parsely – For garnish and color.
How To Cook Scallops
To make this recipe, start with large fresh scallops. Dry them well and remove the little flap on the side of each scallop. It will turn tough once cooked.
Get a skillet smoking-hot, and brush or rub it with a scant amount of oil to coat the surface.
Pan Seared Scallops
Then sear the scallops for only 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. When overcooked, scallops turn rubbery.
Once cooked, add a little butter, garlic, lemon juice, zest, and parsley, then toss to coat.
Done! Really, that’s all there is to it.
This main dish is paired well with a wide variety of sides including salads, rice, pasta, and grilled veggies. Here are some of our favorite recipes to make alongside Pan Seared Scallops.
- Caribbean Confetti Rice Recipe
- Roasted Shrimp Pasta with Lemon Cream Sauce
- Garlic Lime Roasted Shrimp Salad
- Roasted Root Vegetables with Miso Glaze
Quick and Simple
This Pan Seared Scallops Recipe tastes just as good, if not better than scallops you would order in a restaurant, yet takes only minutes to make.
They are perfect for a quick mid-week dinner, or to serve at a weekend dinner party with friends.
This recipe is a life-saver this time of year. It’s gluten free, packed with flavor, and you only have one pan to wash in the end.
Recipes like this are what keep me cooking all through the spring and summer.
See The Recipe Card & VIDEO Below For How To Make Easy Scallop Scampi
other fish recipes you might like:
- Brown Sugar Baked Salmon and Vegetables
- Sweet Chile Shrimp Tacos
- Baked White Fish with Everything Bagel Crust
- Roasted Indian Fish and Creamy Curried Cauliflower
- Southern Fried Catfish from The Seasoned Mom
Pan Seared Scallops
- 16 “colossal” diver scallops
- 1/2 teaspoon oil
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoons freshly chopped parsley
- Salt and pepper
- Clean the scallops by removing the loose flap or "foot" on the side. (It will turn tough once cooked.) Then place the scallops on a paper towel to dry. Pat the tops with another paper towel.
- Heat a large skillet to medium-high heat. Drizzle a scant amount of oil in the skillet and brush it over the surface of the pan. You just want the pan to be lightly coated, not pooling with oil.
- Once the pan is smoking-hot, place the scallops in the skillet flat-side-down. Sprinkle with salt and pepper and allow them to sear for 1-2 minutes. You'll know the scallops are ready to flip when they pull away from the skillet easily, and are caramelized. If they hold tight to the skillet, give them a little longer.
- Flip the scallops, salt and pepper again, and sear for 1 minute. Then add the butter and garlic to the skillet. Sear another minute, turn off the heat. Add the lemon juice, one pinch of lemon zest, and the parsley. Toss to coat and serve immediately.
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