Thursday, January 20, 2011

Easy Scallops with Lemon Juice

We had scallops the other night paired with the Leek & Lemon Risotto that I posted earlier in the week. I recommend eating them as part of the same meal, or even with the scallops served right on top of the risotto.

Scallops are pretty easy to overcook. Seafood more than any other meat I tend to rely on time, rather than a color, to determine doneness.

Do yourself a favor and treat yourself with these delicious scallops. With a short grocery list and simple directions, they're likely to please any seafood lover.

  • 1 lb sea scallops
  • 1 Tbsp butter
  • 1-2 Tbsp olive oil
  • juice of 1/2 lemon
  • salt and pepper
  1. Heat a frying pan over medium-high heat for 4-5 minutes.
  2. Coat pan with butter and olive oil.
  3. Add scallops and squeeze half the lemon juice on top. Season with salt and pepper.
  4. Cook until scallops are browned on bottom, about 30-45 seconds.
  5. Flip scallops, add rest of lemon juice and more salt and pepper if desired.
  6. Remove from heat when scallops are browned, about another minute. They should be warm inside but not rubbery, and easy to cut with a fork.


  1. Alyssa! I made this meal, the scallops and risoto tonight for some friends. It was a big hit! Thanks so much for writing your blog. I am an avid follower. Hope you and Dan the Man are doing really well!


  2. Thanks Norm! I'm glad you enjoyed them. I think scallops and risotto were meant to be together. :)