Seared Sea Scallops

Seared Sea Scallops


"Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste."


30 m {{adjustedServings}} servings 179 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  3. Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.


  • Cook's Note:
  • I have also added Parmesan cheese to these while they are in the oven, which adds another flavor dimension.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 296 Ratings


Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to...

The flour mix totally fell off in the oil. What did stick was not crispy but soggy. Next time I'll try to use the flour mixture on the scallops but maybe bake or broil them. *Update* I've tried ...

My husband loved this. After cooking the scallops and setting them aside, I mixed a 1/2 cup of wine in with the lemon juice and parsley and added it to the juices left in the pan. I then adde...