Pan-Seared Scallops with Lemon


  • 1 lemon, cut into wedges
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • Coarse salt and freshly ground pepper, to taste
  • 1 pound sea scallops, tough muscles removed

1. Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, addi...

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