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Pan-Seared Scallops with Lemon


Sea scallops seared in olive oil require little embellishment.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, January 2008


  • 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


  1. 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.

Reviews Add a comment

  • ddangerfield1
    10 SEP, 2008
    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.