Brazil Nut Free Pan-Seared Scallops with Lemon
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Learn more →Ingredients
4 servings
- 1 ½ lb large dry-packed sea scallops (about 16–20 count), side muscle removed
- ¾ tsp fine sea salt, divided
- 2 tbsp coconut oil
For the pan sauce
- 3 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels, then season all over with 1/2 tsp of the salt. Arrange them in a single layer on a clean plate and let them rest uncovered at room temperature for 10 minutes, until the surface looks visibly dry.
- 2
Heat the coconut oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil shimmers and just begins to smoke. Add the scallops in a single layer, flat side down, leaving at least 1 inch between each — work in two batches if needed to avoid crowding. Sear undisturbed for 2 to 2 1/2 minutes, until the underside is deep golden-brown and releases cleanly from the pan.
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