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