Pan Seared Sea Scallops

This is my personal favorite way to prepare and eat scallops.  Added bonus is it simple and super quick.  seared scallops, lemon asparagus risotto, and beurre blanc

This is one recipe where the butter adds a lot of the flavor and I would not suggest substituting oil.  For Whole30, ghee would be a better substitute.

If this is part of your main meal, this should be made in the 5-10 minutes just before you are ready to eat.


  • 1lb scallops
  • Salt and pepper
  • Juice of 1 small lemon
  • 1 T butter (enough to fully coat your pan)


  • Pat scallops dry and sprinkle salt and pepper and a little bit of lemon juice on each scallop
  • In a large (preferably cast iron) skillet on med-high heat, add/melt butter.
  • When butter is melted, add scallops
  • When scallops are nicely browned and start to turn opaque turn them over and sear other side.
  • Cook until they are browned on the other side and fully cooked (fully opaque). Be sure not to overcook.

Top with chives (if desired).

Also goes nicely with a beurre blanc sauce and lemon asparagus risotto.


One thought on “Pan Seared Sea Scallops

  1. Pingback: Baked Salmon with Beurre Blanc Sauce | Find the Time to Cook

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