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Seared Scallops & Olives

Fresh scallops have a briny taste that match well with olives, garlic, parsley, cilantro or artichokes, as a light lunch, cocktail-hour snack, or dinner warmup. A squeeze of lemon is all you need and a sprinkle of red pepper flakes.


Cooking time: 10 minutes

Serves: 2 persons


1 pack jumbo scallops (medium will do too. Don't use the small ones; these are best for mixing with other ingredients or if on the shell, can be baked with grated cheese on top)

1 tablespoon olive oil

1 slice lemon

Red pepper flakes

1. Heat skillet on medium-low for 2 minutes. Add olive oil. Once oil shimmers, put the scallops on the pan, distribute evenly. Squeeze lemon. Let the scallops cook undisturbed for 4-5 minutes. Flip to the other side. Do the same until surface is soft and bouncy. Sear edges of scallop on the side of the pan.

2. Turn heat to low. Sprinkle red pepper flakes. Add olives or other vegetables, chopped, into the pan and stir very slowly to absorb excess oil. Cool down and serve.


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