Easy Scallops Dinner

Name: Easy Scallops Dinner
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 pound large sea scallops; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Quick & Easy

I love making Easy Scallops Dinner because it's a simple yet sophisticated dish that never fails to impress. The tender scallops sear beautifully in just a few minutes, delivering a flavor that's irresistibly fresh. Combined with a light sauce that complements the scallops perfectly, this meal is ideal for a weeknight dinner or a special occasion. Plus, it's quick to prepare, allowing me to enjoy a gourmet experience without spending hours in the kitchen.

Created by

Georgia Lane

Last updated on 2026-01-20T01:13:10.003Z

When I first tried cooking scallops, I was amazed at how quickly they cook and how incredibly flavorful they are. The secret lies in the technique: a hot pan and not overcooking are key. My first attempt was slightly underwhelming, but after experimenting with seasoning and timing, I discovered that a touch of lemon and garlic elevates the dish immensely.

Now, I enjoy serving these scallops with a side of sautéed vegetables or a light salad to keep the meal balanced. The beauty of this dish lies in its simplicity! Using fresh ingredients makes all the difference, and I always recommend sourcing the best scallops you can find for the best flavor.

        Why You'll Love This Recipe
        Quick to make, perfect for busy weeknights
Delicate yet rich flavor profile
Impressive presentation for entertaining guests

      

Perfecting the Sear

Getting a good sear on the scallops is vital for achieving that delicious crust. Make sure your skillet is properly heated before adding the scallops; a medium-high heat allows for the perfect balance between cooking through and developing that golden exterior. If you notice the scallops are sticking to the pan, your skillet might not be hot enough. A good indicator is the olive oil shimmering in the pan — that's your cue to start cooking.

Once you place the scallops in the skillet, resist the urge to move them for the first couple of minutes. This undisturbed cooking allows them to develop a nice crust. If they are overcrowded, they'll steam instead of sear. Cook them in batches if necessary, spacing them out so they have room to breathe. When you see lovely golden edges forming, it’s time to flip.

Crafting the Sauce

The combination of olive oil and garlic in this recipe does more than just flavor the scallops; it creates a luxurious sauce that ties everything together. When you add the minced garlic after searing, keep a close eye on it, cooking just until fragrant. This usually takes about 30 seconds. If the garlic starts turning brown, remove it immediately; burnt garlic can impart a bitter taste that detracts from the scallops' delicate flavor.

The lemon juice added at the end brightens the dish and balances the richness of the scallops and oil. For a twist, you could substitute lime or even a splash of white wine for complexity. By adjusting these flavors, you can create variations that suit your palate while maintaining the dish’s core appeal.

Serving Suggestions

To enhance the appeal of your Easy Scallops Dinner, consider pairing it with side dishes that complement the scallops without overshadowing them. Lightly steamed asparagus or a fresh arugula salad adds a seasonal touch. A creamy risotto would also make a wonderful foundation for the scallops, soaking up the garlic and lemon flavors beautifully.

For presentation, serve the scallops on a bed of vibrant greens or alongside bright, colorful vegetables. Drizzling the pan sauce over the top before garnishing with fresh parsley adds a professional touch to your plating, making it look as impressive as it tastes. This attention to detail elevates your dish and creates an inviting atmosphere for your meal.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

1 pound large sea scallops
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley for garnish

Ensure everything is ready before searing the scallops to achieve the best texture.

Instructions

Follow these simple steps to create your Easy Scallops Dinner:

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. This step is crucial to ensure a good sear. Season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it shimmers. Make sure the skillet is hot enough to create a crust on the scallops.

Sear the Scallops

Add the scallops in a single layer, ensuring they are not crowded. Cook for 2-3 minutes without moving them until a golden crust forms, then flip and cook for another 2 minutes.

Add Flavor

Reduce the heat to medium, add the minced garlic, and stir around the scallops for about 30 seconds. Then drizzle lemon juice over the scallops before removing them from the pan.

Serve

Plate the scallops, spoon the garlic oil over them, and garnish with fresh parsley. Enjoy while hot!

Serve your scallops immediately for the best experience.

Pro Tips

Make sure to dry the scallops thoroughly to ensure a perfect sear. Avoid overcrowding the pan to keep the temperature high.

Ingredient Roles

The scallops are the star of this dish, and using fresh, high-quality sea scallops makes all the difference. Look for scallops that are firm to the touch and have a slight ocean scent. Avoid any that are overly wet or have a strong fishy smell, as these are likely past their prime. If fresh scallops are unavailable, frozen scallops can be a good alternative; just ensure they are fully thawed and patted dry before cooking.

Olive oil not only aids in achieving the perfect sear but also carries flavor. A high-quality extra virgin olive oil can enhance the richness of the dish. However, if you prefer, you can substitute with grapeseed or avocado oil, which can withstand high cooking temperatures and have a milder flavor that won't compete with the scallops.

Make-Ahead and Storage

While scallops are best enjoyed fresh, you can certainly prepare some components of this dish in advance. Mince the garlic and chop the parsley a few hours ahead of time, storing them in separate airtight containers in the refrigerator. It’s also possible to pre-measure your olive oil and lemon juice to streamline the cooking process when you’re ready to prepare the meal.

If you have leftovers, store scallops in an airtight container in the refrigerator for up to two days. Reheat them gently in a skillet over low heat with a splash of olive oil to prevent them from becoming rubbery. Reheating in the microwave is not recommended, as it can easily overcook the scallops, compromising their tender texture.

Troubleshooting Common Issues

If your scallops are sticking to the pan, it’s likely that the skillet wasn’t hot enough or that there’s not enough oil. Always ensure the pan is adequately heated and lightly coated with oil before adding the scallops. Additionally, if they are crowded, they can release moisture, which also contributes to sticking. Cooking in batches is better than risking a compromised sear.

Should you find the scallops overcooked, there's a simple fix. Make a quick sauce with butter, garlic, and lemon juice. Melt the butter in a pan, add some chopped parsley and drizzle it over the scallops to add moisture and flavor. This can help revive the dish and make it more palatable.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and dry them well before cooking.

→ What can I serve with scallops?

Sautéed vegetables, a light salad, or pasta work wonderfully as sides.

→ How do I know when scallops are done?

Scallops should be opaque and slightly firm to the touch. Overcooking can lead to a rubbery texture.

→ Can I make this recipe ahead of time?

It's best to serve scallops fresh, but you can prepare the sides in advance to save time.