For best results, use dry-packed sea scallops. These haven't been treated with water-retaining additives. Do not overcrowd the pan, or the scallops will steam instead of sear. If necessary, cook them in batches. The scallops are done when they are opaque and slightly firm to the touch. Be careful not to overcook them, or they will become rubbery. Serve immediately for the best flavor and texture. Pairs well with a crisp white wine and a simple salad.
Quick Pan-Seared Scallops
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PREP TIME15 mins
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COOK TIME6 mins
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TOTAL TIME21 mins
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SERVING4 People
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VIEWS63
These perfectly seared scallops, kissed with lemon and shallot, offer a delightful taste of the sea in mere minutes. A restaurant-quality dish achievable in your own kitchen!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol51 mg
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Fiber0 g
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Protein22 g
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Saturated Fat1 g
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Sodium285 mg
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Sugar0 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large skillet (preferably cast iron) over medium heat, heat the olive oil. (2 minutes)
02 Step
Recipe View Add the minced shallot and cook, stirring frequently, until softened and lightly golden brown, being careful not to burn. (2-3 minutes)
03 Step
Recipe View Pour in the fresh lemon juice. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking until the lemon juice has almost completely evaporated, creating a flavorful glaze. (2-3 minutes)
04 Step
Recipe View Increase the heat to medium-high. Pat the scallops very dry with paper towels. This is crucial for achieving a good sear.
05 Step
Recipe View Carefully place the scallops in the hot skillet, ensuring they are not overcrowded. Leave about 1/2 inch of space between each scallop.
06 Step
Recipe View Sear the scallops without moving them until a deep golden-brown crust forms on the bottom. (Approximately 2 minutes).
07 Step
Recipe View Flip the scallops and continue to cook until the second side is deeply browned and the scallops are just cooked through. The internal temperature should reach 120-125°F. (Approximately 1-2 minutes)
08 Step
Recipe View Remove the scallops from the skillet and transfer them to a serving plate. Season immediately with sea salt and freshly cracked black pepper.
09 Step
Recipe View Garnish with additional fresh parsley and serve immediately.
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RECIPE REVIEWS
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Roma Kris
Jun 24, 2025Make sure you really dry the scallops before searing. That's key to getting a good crust.
Rita Schoen
Jun 23, 2025This recipe was so easy to follow! The scallops turned out perfectly seared and delicious.
Faustino Stamm
May 9, 2025I've made this recipe several times, and it's always a hit. It's my go-to recipe for scallops.
Thalia Bauch
Apr 1, 2025The lemon-shallot sauce is amazing. It really elevates the flavor of the scallops.
Oswald Green
Jan 1, 2025I added a pinch of red pepper flakes for a little heat, and it was fantastic!