Seared Scallops with Avocado Oil and Lemon

Name: Seared Scallops with Avocado Oil and Lemon
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 4
Ingredients: 1 1/4 pounds sea scallops; 2 tablespoons Primal Kitchen Avocado Oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 lemon, sliced; 1 tablespoon parsley, chopped

December 02, 2020

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Achieving a perfect crust on seared scallops might seem like an act of kitchen wizardry reserved for professional chefs, but anyone can master it! In fact, perfect pan-seared scallops are deceptively simple, provided you remember a few key tips:

Pat the scallops dry thoroughly before cooking.
Make sure the oil in the pan is hot before adding the scallops.
Do not overcrowd the pan. The scallops should not touch while cooking. Use a large, flat-bottomed skillet, and work in batches if necessary.

That’s really all there is to it! Once you understand these few basic tips, you can have this elegant dish on the table in less than 10 minutes. These lemony, garlicky beauties will have your friends and family wondering when you snuck off to Paris to attend Le Cordon Bleu.

Seared Scallops with Avocado Oil and Lemon

Rated 2.8 stars by 49 users

Servings

Prep Time

3 minutes

Cook Time

5 minutes

Calories

156

Perfectly seared scallops feature a bronzed crust on the tops and bottoms with tender centers. They make for a wonderful appetizer or main course option.

Author:

Primal Kitchen

Image of Seared Scallops with Avocado Oil and Lemon

Ingredients

1 1/4 pounds sea scallops
2 tablespoons Primal Kitchen Avocado Oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 lemon, sliced
1 tablespoon parsley, chopped

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Directions

Remove the side muscle from each scallop. Rinse with cold water. Pat dry thoroughly with clean kitchen towels.
Place a skillet on high heat. Add avocado oil.
Season the scallops with salt and pepper. When the fat in the skillet starts to smoke, gently add the scallops to the skillet. Make sure the scallops aren't touching each other in the skillet. Work in batches if necessary.
Once the scallops are in the skillet, don't move them. Let the scallops sear on the first side for 1 1/2 minutes on the first side. Turn them over gently and let sear on the other side for 1 1/2 minutes. The scallops should have a 1/4-inch golden crust on the tops and bottoms while still being translucent in the centers.
If working in batches, remove the first batch to a plate and repeat with the remaining scallops. Return all the scallops to the pan.
Remove from the heat, add lemon slices and parsley. Serve immediately.