Pan-Seared Scallops with Lemon
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Martha Stewart Living, January 2008
- Prep Time 5 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 1 pound sea scallops, tough muscles removed
- Coarse salt and freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 lemon, cut into wedges
Directions
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Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
One of the fasted meals I have ever made and it is very, very good. I served the scallops with wild rice and a salad. Very light meal.