For tiny quiche tarts that are ideal to offer at any party or baby shower, try this individual quiche recipe. Alternately, have them on hand for quick breakfasts throughout the week.
| Prep Time: | 5 mins |
| Cook Time: | 4 mins |
| Total Time: | 9 mins |
| Servings: | 3 |
| Yield: | 12 scallops |
Ingredients
- 12 sea scallops, tough muscles removed
- ½ lemon, juiced
- sea salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 teaspoon lemon zest
Instructions
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
- Make sure the scallops are dry; they will sear better. Also, once the scallops are placed in the pan, do not move them until it is time to flip them over. Again this keeps a good sear.
Reviews
Simple and delicious! Plated them on top of cauliflower rice with zoodle side dish.
So simple and so delicious!
Forgot to take a picture! This is super simple and oh so delicious! I did sub Ghee for the butter.
Quick and delicious. Now in dinner rotation!
Loved it! Simple & delicious. Had thawed a bag of Costco frozen scallops & didn’t know what to do with them. My 22 yr. old daughter who said she didn’t really like scallops ate 10 of them.
added shallots to butter lemon and garlic. Yummy to my tummy!
oh my goodness. this was so good. Going to make it again.
Perfect basic technique. Make sure scallops are dry. I added some fresh Rosemary to the initial oil heating. Loved them!
I used bay scallops and just sauteed them in a wok! Came out amazing!! Add Old Bay Seasoning!
No changes and it’s fantastic!
Easy and delicious! I have used the same recipe from another site (except it does not use lemon). I like it better without the lemon while cooking. I can get a better sear quicker. If I want a little lemon after they’re cooked, I’ll add it.
This is a quick and easy way to make scallops. We all loved them and I am not much of a seafood person. Perfect.
They turn out fantastic. My house has become their new favorite restaurant. THANKS!
Delicious. A quick and simple recipe. I garnished with a side of pasta with lemon butter sauce and asparagus.
I did add a little capers because lemon, butter, and capers are a go to for me with any seafood.
The key to a good sear is to get the skillet really hot. I like to put the pan on med/high heat for two-three minutes before adding the oil, I used Avocado as it has a higher smoke point, then add the oil and allow it to shimmer before adding the scallops. I then dropped the heat to med. My scallops were large so I cooked for four minutes on the first side and then three on the second side. In the recipe description it says to drizzle with balsamic and basil but in the body is says to garnish with lemon zest. I went with the lemon zest as I thought that the balsamic would overpower the scallops. I served this on a garlic/parsley butter reduction. Great, simple recipe that I will make again.