We all have those nights when there isn’t enough time to cook a big dinner. Maybe we had to work late, had baseball practice, had swim lessons, had too may errands to run after work, or maybe it was all of the above. Scallops and fresh veggies is a go to, quick meal for me when I want to feed my family something home-cooked, heathy, but it needs to be fast! This can be made in under 30 minutes, even less.


1-2 lbs Sea Scallops, approximately 16-24

1 tablespoon Unsalted Butter

1 tablespoon Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Fresh Lemon


Remove the small side muscle from the scallops, rinse with cold water and dry thoroughly with a paper towel. Add butter and oil to a sauté pan (or grill pan) over high heat. Salt and Pepper the scallops.

Once the oil and butter begin to slightly smoke, add the scallops, making sure they do not touch each other, or they will steam and not brown. Sear the scallops for 2 minutes per side.

The scallops should have a nice golden crust on each side and translucent in the center. To check the doneness, stick a toothpick into the center of the scallop, remove toothpick from scallop and touch toothpick to your lips, if toothpick is still cold, continue cooking scallops a little longer. If toothpick is warm remove scallops from heat.

Squeeze lemon over scallops and serve immediately.

{see also Roasted Asparagus]

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