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Meyer Lemon Pan Grilled Scallops


Finding nice juicy large boholicious scallops is always a treat! Even if they’re ‘previously frozen’, which is the case most all the time when you’re living in the mountains of Colorado, I have to have my fix for scallops. It’s precisely these times that I miss living on the inlet waters of coastal South Carolina even more~~the abundance of fresh seafood can be taken for granted.

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  • 8 large scallops
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Cajun Seasoning
  • 1 Meyer lemon juice/zest (regular lemon substitute)
  • 2 Green onions/tops, sliced


Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

Season the scallops with salt, pepper and Cajun seasoning on both sides. Heat oil and butter in a heavy skillet on medium high. Place scallops in and fry about 1 1/2 to 2 minutes per side leaving golden brown searing on each side.

Remove to a plate. Squeeze on the Meyer lemon juice and zest. Top with the thinly sliced onions. Serve with your favorite salsa. I chose a pre-packaged mango/peach salsa (or make your own!).

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