Pan-Seared Scallops with Lemon (2024)

3.1

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Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.

Editorial Guidelines

Updated on May 16, 2017

Prep Time:

5 mins

Total Time:

20 mins

Servings:

Sea scallops seared in olive oil require little embellishment.

Ingredients

1 pound sea scallops, tough muscles removed
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Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Directions

Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

Originally appeared: Martha Stewart Living, January 2008

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