Pan Seared Scallops with Lemon & Garlic

Crispy pan seared scallops are cooked with lemon and garlic to maximize the flavor of this simple seafood dish ready in just 10 minutes!

My husband LOVES scallops…if we’re out to dinner and they’re on the menu he’ll choose them every time.  I’m more of a shrimp girl myself but every now and again I’ll surprise him by making him his favorite dish-Lemon Garlic Pan Seared Scallops.

In all honesty I should make these more for him-they’re so easy-but I was spoiled growing up on the coast with fresh seafood markets so the grocery store prices make me categorize this as a “special” meal.

I like to serve these with fresh sweet corn and either a salad or another healthy side like the Roasted Sweet Potatoes I shared recently.

Types of scallops

There are two types of scallops: smaller bay scallops, which are found in shallow water, and the large, meatier sea scallops which live in deeper, colder ocean waters. Choose the larger sea scallops for this recipe.

How to choose scallops

You can use either fresh or frozen scallops for this recipe. If choosing fresh, make sure they smell clean and fresh, not fishy. It is best to cook fresh scallops the same day you buy them. Frozen scallops should be thawed overnight in the refrigerator or according to package instructions.

Preparing for cooking

If your scallop is still in the shell you will need an oyster knife to remove it. Also remove the frill and black stomach sack as well. Then give them a quick rinse in cool water and pat dry thoroughly.

Ingredients:

• sea scallops
• extra virgin olive oil
• lemon
• garlic
• salt & pepper

Step by step

1. Heat oil in a large skillet over medium-high heat (I use a cast iron skillet.).
2. Pat scallops dry with a paper towel.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Reduce heat to medium and add scallops, cooking about 3 minutes per side or until golden brown.
5. Squeeze lemon over the scallops and serve immediately.

Tips

• The oil should be quite hot before the scallops are added. If there is not a sizzling sound when you add the first one, it is not hot enough to sear them and create that tasty crust.
• Do not overcook, 3 minutes on each side is sufficient.
• Don’t crowd the scallops in the pan, be sure they have about an inch of space between them. Cook in batches if necessary.
• Don’t move them around in the pan, allow them to sit in the same place for the perfect sear.

Storage

This dish is one best enjoyed freshly cooked. If you have leftovers, store in an airtight container for up to a day. Reheat in a skillet if possible or see all of my tips for how to reheat scallops to avoid a rubbery texture.

If you like seafood here are some other recipes you might enjoy:

• Southern Shrimp & Grits
• She Crab Soup
• Lemon Garlic Shrimp Pasta

If you try this recipe please comment and rate it below, I love hearing from you!

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