Inside is delicate and the outside is lightly crusted from searing. To suit your preferences, you can change the proportions of each seasoning.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour
- 2 teaspoons seasoning salt
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons lemon pepper
- 16 sea scallops, rinsed and drained
- 2 tablespoons olive oil
- 4 tablespoons chopped fresh parsley, divided
- 4 teaspoons lemon juice, divided
Instructions
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
- I have also added Parmesan cheese to these while they are in the oven, which adds another flavor dimension.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 1 g |
| Sodium | 1251 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
great recipe, easy to make !
I’ve made this recipe many times, and it’s always been a hit. However, omitting the oregano and most of the thyme made this dish much better. I generally use 1T. lemon pepper and serve fresh lemon wedges on the table. These pair wonderfully with a fresh basil pesto pasta.
to the ppl who are saying the flour/breadcrumbs/etc. fell off. this happened bc your olive oil was not hot enough, the same thing happens when trying to make fried calamari in oil that lacks sufficient heat. crank up that heat and sear those sea jewels
I fry about 3/4 lb of bacon to use for oil rather than olive oil. I prefer avocado oil when sticking to the recipe. This is a good, flavorful recipe. I just added some crushed red pepper, cayenne, and fresh ground black pepper. also woks well with medium sized shrimp while adjusting the time to 1 min per side
These were by far the BEST scallops we’ve ever had! At a restaurant or at home! Forgot about the lemon juice and didn’t have fresh parsley but we didn’t seem to miss it. So good!
The spice mixture completely overwhelmed the scallops.
came out great
Delectable recipe!! Love the subtle flavors.
I’ve always been afraid to cook scallops, but this recipe made it very forgiving. We used the 2 minutes on each side as a guide. I would do 1 min 45 seconds on each side. Don’t be afraid to cook scallops! This recipe is outstanding!!!
Nice concept but you’ll ruin your scallops if you follow this recipe to the letter. Stove tops are different. 2 minutes per side at high heat will substantially overcook and char your scallop. Especially if it’s been floured. The flour, herbs and seasoning salt are a nice, quick combination but need to be cut in half or all you’ll taste is lemon pepper and seasoning salt.
Scallops needed at least twice as much time as the recipe indicated.
Exceptional best ever
I also left off the breadcrumbs but I subbed grated parmesan cheese. I also added garlic powder (the same amount as the oregano and thyme). salt and pepper and a pad of butter to the olive oil. I served it over basil pesto sauce with kale spaghetti. Yum!
IT WAS SO GOOD
I made these scallops just as the recipe called for. (exceptI I live alone so it was 1/2 the recipe). I could not get over how little effort for how delicious and satisfying the result. Bravo
Very delicious! I added garlic powder and a small pinch of cayenne..and a little bit of butter with the oil
I made it over rice. Was delicious. Will definitely make it again
Followed recipe and turned out excellent. Got Dry Scallops not Wet Scallops and everything was delicious
As I was leery of using olive oil at too high a heat, I likely did not have it hot enough for them to sear nicely. The next time I will stick with vegetable oil and butter for the nice sear.
It’s good, but 1 minute is enough for each side.
This came out beautifully. I used fresh parsley and will back off the salt a bit next time. Thank you for a great dish!