Pan-Seared Scallops with Lemon
Sea scallops seared in olive oil require little embellishment.
- 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
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.