Lemon Pepper Scallops
- Debney
- Oct 17, 2024
- 2 min read
This post may contain affiliate links.
These Lemon Pepper Scallops are pan-seared sea scallops seasoned with salt, pepper, and fresh lemon. They take only a few minutes to cook and require little prep.

Scallops are probably one of the easiest of seafoods to cook perfectly with only a few key steps. The secret to a crispy seared crust is to ensure the surface of the scallops are completely dry-- a paper towel works great for this. Wait to season the scallops until immediately before cooking so that the salt doesn't draw out moisture to the surface.

WHAT YOU'LL NEED (scroll to full ingredient list)
Sea scallops
Butter
Lemon
Coarse sea salt and black pepper
Avocado oil or other neutral, high-heat oil
DIRECTIONS
STEP 1: DRY
Remove the thawed scallops from the fridge about 20-30 minutes before cooking. Pat them dry with a paper towel to remove all moisture from their exterior.
STEP 2: SEAR
Heat skillet over medium/medium-high heat for 2-3 minutes.
Add oil to pan.
Season the largest side of the scallops with coarse sea salt and black pepper.
When the oil begins to shimmer and smoke, place the scallops in the pan, seasoned-side down, with about an inch of space in between adjacent scallops.
Leave undisturbed for about 2 minutes until the crust develops.
STEP 3: FLIP
Season the top of the scallops with salt, then reduce heat to low.
Flip the scallops and add the butter and lemon juice to the pan.
Baste the scallops with the lemon butter for about another minute until the scallops are cooked.
Remove from pan and place on a wire rack to slightly cool.
STEP 4: PLATE
Plate the scallops and top with lemon zest and flaked sea salt.

INGREDIENTS
Makes 3-4 servings
1 lb dry sea scallops, medium to large
1/4 C butter, cubed
Zest of one lemon
1/2 lemon, juiced
Sea salt and black pepper to taste, coarse
2 TBSP avocado oil or other neutral, high-heat oil
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