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Sautéed Scallops Recipe

  • Author: Maxine Dubois
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This Sautéed Scallops Recipe is made with scallops, olive oil, garlic, lemon juice, garnished with parsley and seared to perfection.


  • 1 ½ pounds scallops
  • ¼ cup olive oil
  • 2 garlic cloves, chopped
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • Juice of 1 lemon


  1. Wash scallops under cold running water. Pat dry with paper towels.
  2. Sprinkle salt and pepper all over the scallops. Heat oil in a medium skillet on medium-high heat.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add the scallops and cook for 2 to 3 minutes on each side.
  5. Add lemon juice and parsley and mix well. Serve immediately.


  • Pat the scallops dry before cooking to ensure a good sear and prevent them from getting watery.
  • Use a non-stick or well-seasoned pan to prevent sticking. A cast-iron skillet works great.
  • Don't overcrowd the pan when cooking the scallops. They should be in a single layer and spaced apart to allow for even cooking.
  • Cook the scallops for 2-3 minutes per side, depending on their size. Overcooking can make them tough and rubbery.
  • Add butter towards the end of the cooking process to enhance the flavor and give the scallops a rich, golden-brown crust.
  • Serve the scallops immediately after cooking with a wedge of lemon to add brightness and acidity to the dish.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Seafood


  • Serving Size: 1
  • Calories: 172.2
  • Sugar: 0.0 g
  • Sodium: 567.5 mg
  • Fat: 1.3 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 4.9 g
  • Fiber: 0.1 g
  • Protein: 28.6 g
  • Cholesterol: 56.1 mg