Pan-Seared Scallops with Lemon

By AllisonClayman

Sea scallops seared in olive oil require little embellishment.

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.