Pan-Seared Scallops with Crispy Shallots
Restaurant-quality seared scallops with golden shallots and a bright lemon-caper finish. This seafood-inspired seafood (low-carb) ready in about 25 minutes pairs (thinly sliced) shallots, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs (large, wet-packed, patted dry) sea scallops
- 1/2 cup (thinly sliced) shallots
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tbsp (rinsed) capers
- 1 tbsp (chopped) fresh dill
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat scallops dry with paper towels. Season both sides with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until smoking. Add scallops in a single layer without crowding. Cook for 3 minutes undisturbed until deeply golden brown.
- Step 2: Flip scallops and cook for 2 minutes more until opaque and firm to the touch. Transfer scallops to a plate and tent loosely with foil.
- Step 3: Add sliced shallots to the same skillet with 1 tbsp butter. Sauté over medium heat for 4 minutes until golden and crisp. Reduce heat to low.
- Step 4: Return scallops to skillet. Add lemon juice, capers, and chopped dill. Toss gently for 1 minute until scallops are heated through and sauce clings to them. Serve immediately.
Frequently asked questions
How long does Pan-Seared Scallops with Crispy Shallots take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Scallops with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (thinly sliced) shallots from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Scallops with Crispy Shallots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Scallops with Crispy Shallots low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Cooked for my parents' anniversary—everyone loved them! The shallots were the star.
- ★★★★★
My husband couldn't stop raving about these! Served with lemon and greens, they were restaurant-quality.
- ★★★★★
Perfect for a romantic dinner! The scallops were melt-in-your-mouth tender and the crispy shallots added such a delightful texture.
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