Pan-Seared Scallops with Lemon-Garlic Herb Oil
Perfectly caramelized scallops finished with a bright herb-infused oil, ready in 15 minutes for a light yet satisfying meal. This american-inspired seafood (whole30) ready in about 20 minutes pairs large, patted dry sea scallops, avocado oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 12 large, patted dry sea scallops
- 2 tbsp avocado oil
- 2 cloves, minced garlic
- 1/4 cup, finely chopped fresh parsley
- 1 tbsp, finely chopped fresh dill
- 1, zested and juiced lemon
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add scallops in a single layer, ensuring they don't touch, and cook for 3 minutes without moving.
- Step 4: Flip scallops and cook for 2-3 minutes until golden brown and opaque.
- Step 5: Remove scallops from skillet and set aside.
- Step 6: Add remaining 1 tbsp avocado oil to skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
- Step 7: Stir in lemon zest, lemon juice, parsley, and dill, cooking for 30 seconds until combined.
- Step 8: Return scallops to skillet, coating evenly in sauce, and heat for 1 minute to warm through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Scallops with Lemon-Garlic Herb Oil take to make?
Total time is about 20 minutes (10 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 Lemon-Garlic Herb Oil?
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 avocado oil from drying out.
Can I substitute ingredients in Pan-Seared Scallops with Lemon-Garlic Herb Oil?
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 Lemon-Garlic Herb Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Garlic Herb Oil whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
