Pan Seared Scallops

Less is more, I think that motto holds true for scallops. Scallops are just plain good and over dressing them, in my opinion, overpowers their delicate natural great taste. Scallops were a staple for our Christmas Eve dinner every year. Grandma would sear them and serve them hot. Absolutely delicious!
Serve them as an appetizer or as a main dish with pasta, baked potato or seasonal vegetables and a salad.
This recipe is simple and quick.

Ingredients

2 lbs scallops
Extra virgin olive oil for frying
Salt and pepper to taste
Lemon wedges for garnish
Tarter sauce (optional)

Directions

1. Rinse the scallops and pat dry.
2. Pour the evoo in the bottom of a skillet.
3. Place the scallops in the hot oil. Sprinkle lightly with salt and pepper.
4. Cook about 2 minutes on each side. The scallops will turn white in color when cooked.
5. Remove from heat.
6. Serve with lemon wedges and/or tarter sauce

About The Author

Vivian Sciortino

Vivian Sciortino is the heart and soul behind Nonna’s Recipe—a culinary corner of the internet that beautifully captures her love for traditional Italian cooking. Born into a family rich in Old-World traditions, Vivian grew up in a kitchen filled with the aromas of simmering tomato sauces, freshly baked bread, and her grandmother’s secrets. As a passionate home cook, she began sharing these cherished family recipes online to celebrate her heritage and ensure those timeless flavors live on. Her writing blends warm storytelling with clear, step-by-step instructions, making authentic Italian dishes like Sunday gravy, meatball sugo, and her much-loved lasagna accessible to both seasoned cooks and beginners alike. Over the years, Vivian’s approachable style and deep respect for her family’s culinary roots have won her a loyal following—turning humble, home-cooked meals into beloved traditions in kitchens around the world.

Pan Seared Scallops

Ingredients

Directions

About The Author

Vivian Sciortino

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