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Pan Seared Scallops

Did you know that scallops deliver about 20 grams of protein in a 3-ounce serving? Aside from being about 80% protein, scallops are an excellent source of Vitamin B12 which is super beneficial for cardiovascular health! This low calorie delicacy is also a great source of magnesium and potassium which are imperative for good health!

Many people are afraid to prepare scallops themselves, but it really isn't difficult with this method! I have tried a few different methods and this was my favorite!


1 1/2 pounds large sea scallops

Salt and pepper

2 Tablespoons vegetable oil

2 tablespoons butter

Lemon wedges


1. Place scallops on baking sheet, lined with a dish towel or paper towels.

Cover scallops with additional dish towel or paper towels and blot to soak up excess liquid. Let scallops sit at room temp for about 10 minutes while moisture is absorbed.

2. sprinkle both sides of scallops with salt and pepper. Heat 1 tablespoon oil in 12 inch, nonstick skillet until it just reaches smoking point. Add scallops to pan (may have to split into 2 batches) in a single layer flat side down. Cook without moving until browned, about 1 1/2 - 2 minutes.

3. Add 1 tablespoon of butter to the pan. Using tongs, flip scallops and continue to cook, basting scallops with melted butter (tilt pan so that butter runs to one side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer. Remove smaller scallops first. Transfer scallops to plate and tent with aluminum foils. Wipe pan out with paper towel and use remaining butter and oil for next batch if needed.

Serve immediately with lemon wedges.

Modified from


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