Recipes Seafood Shellfish Scallops Quick Pan-Seared Scallops 4.3 (21) 17 Reviews 11 Photos Delicious way to prepare scallops. Submitted by RACH7H Updated on September 13, 2023 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 6 mins Total Time: 21 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 tablespoons olive oil 1 small shallot, minced 1 lemon, juiced 12 sea scallops 1 pinch salt and freshly ground black pepper 2 tablespoons chopped fresh parsley, or to taste Directions Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes. Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more. Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley. Recipe Tip You can substitute 1/4 cup minced yellow onion for the shallot if preferred. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 176 Calories 8g Fat 6g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 176 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 51mg 17% Sodium 285mg 12% Total Carbohydrate 6g 2% Dietary Fiber 0g 0% Total Sugars 0g Protein 22g 43% Vitamin C 6mg 7% Calcium 37mg 3% Iron 2mg 12% Potassium 376mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.