Seared Sea Scallops

Seared Sea Scallops

215 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
CHRISADAMS
Recipe by  CHRISADAMS

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Reviews (215)

Rate This Recipe
VORCHA
598

VORCHA

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 seasonings. To make sure your scallops don't get tough, undercook the first bunch so they don't overcook in the oven while waiting for the second batch to cook. I added wine and butter to the pan juices to make a lovely sauce. I served it all over fettunci.

ShannonS
392

ShannonS

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 this a couple dif ways and have had great success. First, leave out the flour-you don't need it. I put all the seasonings in a ziploc bag with enough olive oil and lemon juice to make a marinade. I used the seasonings called for plus, minced garlic, garlic powder, onion powder, parmesan cheese and old bay seasoning. Just put whatever amount looks good to you in the bag. Marinate it for several hours in the fridge, turning occasionally. I broiled the scallops, about 5 min per side and I tried some more in a nonstick pan with Pam instead of oil over med heat. Both ways turned out great! Just don't overload your pan in the oven or on top. I only cooked 8 or 10 at a time in a 9 x 13 foil covered dish sprayed with Pam and probably the same amount on the stove. I did get a little smoke in the oven towards the end but that was from the scorching juices and reuse of the same foil. I'm sure if you used fresh foil you wouldn't have a problem. I just threw away the foil! No mess at all! These have been scrumptious! I cooked the rest of my shrimp the same way. Even better! They are the huge 13-15 count that I found on sale at a local supermarket. They are the kind that come with the shell on but have been deveined so it is cut on the back and really easy to take off. Very nice and meaty texture.

Margie
339

Margie

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 added 2 tablespoons of butter and a tiny bit of the flour mixture. I let it reduce and thicken. I spread rice on a platter, put the scallops on top, and drizzled on the wine mixture. It was delicious and very pretty.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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