Seared Scallops in Olive Oil is a dish that highlights the natural sweetness and delicate texture of scallops. The scallops are quickly seared in hot olive oil until they develop a golden crust while remaining tender and juicy inside. A squeeze of lemon juice and a sprinkle of fresh herbs like parsley or thyme add brightness to the dish, enhancing the scallops’ flavor without overpowering it. This elegant dish is perfect for special occasions but is also easy enough to prepare for a weeknight dinner. Serve it with a side of fresh greens or a light pasta for a complete meal.

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Seared Scallops in Olive Oil

Simple yet elegant, these seared scallops are cooked to perfection with just olive oil and a touch of seasoning.

Prep5

Cook6

Total Time11

Course: Main Course

Cuisine: American

Keyword: diabetes friendly, seafood

Servings: 4

Calories: 170kcal

Ingredients

12 large scallops
2 tbsp olive oil
Salt and pepper to taste
2 tbsps fresh parsley chopped
Fresh lemon juice for serving

Instructions

Pat the scallops dry with paper towels to remove excess moisture. This helps them sear properly. Season both sides with salt and freshly ground black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
Carefully place the scallops in the skillet, ensuring they are not touching each other. Sear for about 2-3 minutes on one side until a golden crust forms. Avoid moving the scallops around to get a nice sear.
Flip the scallops using tongs and sear the other side for an additional 1-2 minutes, or until the scallops are opaque in the center and have a nice golden crust.
Remove the skillet from heat and immediately drizzle the seared scallops with fresh lemon juice. Sprinkle with chopped parsley for a fresh finish.
Transfer the scallops to a serving plate and garnish with lemon wedges. Serve immediately with a side of sautéed vegetables, a light salad, or over a bed of greens.