Seared Lemon Sea Scallops

Seared Lemon Sea Scallops


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Served as a small meal for two, these large sea scallops are cooked quickly on top of radish slices and mashed avocado. Drizzle with an herbed vinaigrette.

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Time needed

10-15 min cooking

Serving Size / Yield

6 servings


  • 1 fresh lemon
  • 6 large sea scallops
  • 2 Tbs. extra virgin olive oil
  • 1 Tbs. fresh cilantro, freshly chopped
  • 1 Tbs. fresh tarragon, freshly chopped
  • Salt and pepper to taste

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Juice lemon into a bowl and set aside. Season each dry scallop with salt and pepper. Set aside. Mix 1 Tbs. olive oil with lemon juice, cilantro and tarragon in a small bowl. Whisk together to create a vinaigrette. Chill.

In a large skillet, heat remaining olive oil. Place scallops on pan and sear on both sides until golden brown. Set aside on paper towels. Coat with vinaigrette before serving.

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