Whole 30 Pan-Seared Scallops with Lemon

Total time30 min

Prep time10 min

Cook time10 min

4.5

(29)

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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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