Lemon Pepper Bay Scallops

READY IN: 10mins
Recipe by B-Walk

Fresh and tangy, perfect with some roasted red potatoes and steamed broccoli. Also very good tossed into a Caesar salad, or folded into pasta and vegetables. This is another one of my college-kid attempts at cooking something that doesn't come from box, and it turned out well!

Top Review by mama smurf

Made this for Spring PAC 2012 and delicious! I love scallops and lemons so this was up DH's and my alley. I followed the instructions only adding just a little butter to the olive oil. Served with brown rice and asparagus. Definately will make again. Thank you for posting....oh yes I did use lemon pepper for the black pepper which really didn't make much difference.

Ingredients Nutrition

Directions

  1. Rinse and dry scallops.
  2. Spread olive oil on the bottom of a saute pan, and add minced garlic. Heat garlic on medium in olive oil until oil is warm.
  3. Add scallops, and turn heat to medium-high. Season generously with salt and pepper.
  4. Keep the scallops moving for 4 minutes, or until opaque and tender. With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
  5. Serve right out of the pan, very hot.

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