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  • 3 tablespoons olive oil
  • 1 1/2 lbs Sea Scallops
  • 1 1/2 tablespoons butter
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon thyme
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon marjoram



Step 1

Heat olive oil in a large non stick skillet on very high heat. When the skillet is very hot place the scallops in the skillet and do not crowd. Crowding will reduce your opportunity to sear the scallops. Sprinkle the tarragon, thyme, parsley flakes, salt, pepper amd marjoram over the scallops. Add the butter. Sear the scallops and be patient. Do not look and do not turn the scallops over for 1 1/2 to 2 minutes depending on the size of the scallops. Turn once when appropriate and sear another 1 1/2 to 2 minutes.

Serve with a salad and your choice of starch.

Serves four

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