Pan-Seared Scallops

Fresh seafood is always a treat–and it’s the perfect type of special food to indulge in during the Whole30. Sea scallops tend to be expensive, so I don’t eat them often but appreciate them every time. If you can find a specialty seafood market, look there for the best catch. Though they seem like a fancy meal, scallops take just moments to cook. This light seasoning lets the natural flavor of high quality seafood shine. A delightfully easy pick-me-up meal for the middle of the week.

scallops

Pan-Seared Scallops – Serves 2
Prep time: 1 minute
Cook time: 4 minutes

1 tablespoon coconut oil
1 tablespoon thinly sliced green onions
1/2 pound 10-count sea scallops (about 6 large scallops)
Freshly ground black pepper
Sea salt

Melt coconut oil in a skillet over medium-high heat. Rinse scallops and pat dry, then season one side with salt and pepper. Add green onions and toss in coconut oil.

Add the scallops to the pan with the seasoned side down. Sear for two minutes, then flip, season lightly with salt and pepper, and repeat. Let the scallops cook without interference so they develop a slight golden crust on both sides.

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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7 Responses to Pan-Seared Scallops

  1. well THIS is a fantastic “yes”! looks delicious.

  2. Oh wow! You just made me SOOOOO hungry!!! Those scallops look perfect (plus the Brussels Sprouts look pretty darn good too)!
    Kenley

  3. Scallops are the one food (well, one of many, let’s be real) that never seem to come out right. They always end up really rubbery, for some reason. I’ll follow these instructions, though, that will probably help!

    • Alicia says:

      These are definitely worth trying! I’ve had rubbery, overcooked scallops before too and it’s no fun. My only recommendations are to let the scallops sit out for ~30 minutes until they come to about room temperature before searing, just like you would with a steak. Then make sure the pan has heated fully and trust the short cooking time to get the job done. I hope you enjoy them!

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