Pan seared scallops

  • Servings: 8
  • Difficulty: medium
  • Time: 30 minutes
  • Tools: large nonstick skillet, tongs

Ingredients

  • 32 large sea scallops (about 2 pounds)
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) lemon juice

Instructions

  1. Rinse scallops under cold water and thoroughly pat dry with paper towels.
  2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
  3. Place scallops onto a plate and sprinkle the spice mixture over scallops, pressing gently to adhere.
  4. In a large nonstick skillet, heat olive oil over medium-high heat.
  5. Once the oil is hot, add scallops to the skillet, being careful not to overcrowd the pan.
  6. Cook for about 2 minutes on each side, until browned and slightly crispy.
  7. Remove scallops from the skillet using tongs and place onto a paper towel-lined plate to drain excess oil.
  8. Drizzle lemon juice over scallops and serve immediately.

Personal Recipe Notes

I didn't really need to pre-juice the lemons. Squeezing the lemons over the scallops right before serving worked well enough.

Pan seared scallops

  • Servings: 8
  • Difficulty: medium
  • Time: 30 minutes
  • Tools: large nonstick skillet, tongs

Ingredients

  • 32 large sea scallops (about 2 pounds)
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/2 cup (120ml) olive oil
  • 1/4 cup (60ml) lemon juice

Instructions

  1. Rinse scallops under cold water and thoroughly pat dry with paper towels.
  2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
  3. Place scallops onto a plate and sprinkle the spice mixture over scallops, pressing gently to adhere.
  4. In a large nonstick skillet, heat olive oil over medium-high heat.
  5. Once the oil is hot, add scallops to the skillet, being careful not to overcrowd the pan.
  6. Cook for about 2 minutes on each side, until browned and slightly crispy.
  7. Remove scallops from the skillet using tongs and place onto a paper towel-lined plate to drain excess oil.
  8. Drizzle lemon juice over scallops and serve immediately.

Personal Recipe Notes

I didn't really need to pre-juice the lemons. Squeezing the lemons over the scallops right before serving worked well enough.