These Quick, Pan-Seared Scallops with Vinegar & Shallots are the perfect dish for when you want something quick, healthy, and bursting with flavor. In just 15 minutes, you can enjoy succulent scallops with a simple but delicious sauce made from white wine vinegar, lemon juice, shallots, and fresh parsley. Whether for a weeknight dinner or a special occasion, these scallops are sure to impress.
Why You’ll Love This Recipe
This recipe is an ideal balance of simplicity and elegance. The scallops are perfectly seared to a golden brown, then tossed in a tangy vinegar and lemon sauce that enhances their natural sweetness. The shallots add a delicate crunch and subtle sweetness, while the fresh parsley gives the dish a refreshing finish. Ready in just 15 minutes, this is a great option for a light, flavorful meal that doesn’t take much effort but feels gourmet.
Ingredients
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1 pound scallops, fresh or frozen (or 454 grams)
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2 Tbsp white wine vinegar
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1 Tbsp lemon juice
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1 Tbsp avocado oil (great for high-heat cooking with a neutral flavor)
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1 Tbsp shallots, minced
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1 Tbsp fresh parsley, finely chopped
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Salt + pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Thaw Scallops: If using frozen scallops, thaw them first. To thaw in 1 hour, place them in their sealed bag in a bowl of cold water, submerging them completely. For best results, thaw them overnight in the refrigerator.
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Dry the Scallops: Pat the scallops dry with a paper towel. This ensures a better sear and prevents the scallops from steaming.
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Mix the Sauce: In a small bowl, combine the white wine vinegar and lemon juice. Set this aside near your stovetop.
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Cook the Scallops: Heat the avocado oil in a large pan over medium-high heat. When the pan is hot (you should hear a sizzle when adding the scallops), place the scallops in the pan, spacing them evenly. Cook for about 2 minutes on one side without moving them. Flip the scallops using tongs and cook for another 2 minutes on the other side, until they are opaque and lightly browned.
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Note: If your pan is small, you may need to cook in batches. Transfer the cooked scallops to a clean plate and add more oil if necessary.
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Add the Sauce: Once all the scallops are cooked, turn off the heat and return all the scallops to the pan. Quickly toss them in the vinegar and lemon sauce, letting them soak up the flavors.
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Garnish and Serve: Immediately transfer the scallops to a bowl to prevent overcooking. Pour the sauce over the scallops, season with salt and pepper to taste, and top with the diced shallots and chopped parsley. Serve hot!
Servings and Timing
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Servings: 2 (or 4 servings as an appetizer)
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Prep Time: 10 minutes
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Cook Time: 5 minutes
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Total Time: 15 minutes
Variations
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Add Heat: For a spicy kick, sprinkle red pepper flakes over the scallops just before serving.
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Substitute Shallots: If you don’t have shallots, finely chopped onions or scallions can be used instead.
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Make it Creamy: For a creamy sauce, add a tablespoon of heavy cream or coconut cream to the vinegar-lemon mixture after tossing the scallops.
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Herb Swap: While parsley works well, you can also use basil, dill, or tarragon for a different flavor profile.
Storage/Reheating
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Storage: Scallops are best enjoyed immediately after cooking. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
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Reheating: Reheat gently on the stovetop or in the microwave. Be careful not to overcook them again.
FAQs
How do I know when the scallops are done?
Scallops are done when they are opaque and slightly golden on each side. They should be firm to the touch and should not be translucent in the center.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. Follow the thawing instructions above for best results.
Can I use a different type of oil for cooking?
Yes, you can substitute avocado oil with olive oil or grapeseed oil. However, avocado oil is ideal for high-heat cooking because of its neutral flavor and high smoke point.
Can I make this recipe ahead of time?
Scallops are best cooked fresh but you can prepare the sauce in advance. Once cooked, the scallops should be served immediately to avoid overcooking.
Can I add vegetables to this dish?
Yes, roasted or sautéed vegetables like asparagus, broccoli, or spinach would make excellent additions. Serve them alongside the scallops for a well-rounded meal.
How do I store leftovers?
Place leftover scallops in an airtight container and refrigerate for up to 2 days. They can be reheated gently, but be cautious not to overcook them.
What can I serve with these scallops?
These scallops pair wonderfully with a light starch like quinoa, rice, or even cauliflower rice. You can also serve them with roasted vegetables or a side salad for a complete meal.
How do I ensure the scallops don’t stick to the pan?
Ensure that your pan is preheated and that there is enough oil to coat the bottom. Let the scallops cook undisturbed for 1-2 minutes to allow them to naturally release from the pan before flipping.
Conclusion
These Quick, Pan-Seared Scallops with Vinegar & Shallots are a simple yet elegant dish that’s full of bright, fresh flavors. With only a few ingredients and minimal cooking time, it’s perfect for a fast weeknight meal or a light appetizer. The tangy vinegar-lemon sauce, combined with the sweetness of the scallops, creates a satisfying and flavorful dish that will leave everyone wanting more.
Print
Pan-Seared Scallops with Vinegar & Shallots
- Total Time: 15 minutes
- Yield: 4 servings
Description
These Pan-Seared Scallops with Vinegar & Shallots are a quick, healthy, and elegant dish that’s ready in just 15 minutes. The scallops are perfectly seared and tossed in a tangy vinegar and lemon sauce with shallots, fresh parsley, and a hint of cayenne pepper for a burst of flavor. Whether you’re looking for a weeknight dinner or a special occasion appetizer, this recipe delivers impressive results with minimal effort. Gluten-free and packed with protein, it’s the perfect light and flavorful meal.
Ingredients
1 pound scallops (fresh or frozen) (454 grams)
2 Tbsp vinegar
1 Tbsp lemon juice
1 Tbsp avocado oil (or any high-heat oil)
1 Tbsp shallots, minced
1 Tbsp fresh parsley, finely chopped
Salt and pepper, to taste
Instructions
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Thaw Scallops: If using frozen scallops, thaw them by placing them in a sealed bag in a bowl of cold water for 1 hour or overnight in the fridge.
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Dry the Scallops: Pat the scallops dry with a paper towel to ensure a better sear.
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Mix the Sauce: In a small bowl, combine vinegar and lemon juice, then set it aside.
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Cook the Scallops: Heat avocado oil in a large pan over medium-high heat. Once hot, add scallops and cook for 2 minutes on each side until opaque and lightly browned.
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Add the Sauce: Turn off the heat and return the scallops to the pan. Toss the scallops in the vinegar-lemon mixture.
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Serve: Transfer the scallops to a plate, pour the sauce over them, and garnish with shallots and fresh parsley. Season with salt and pepper to taste.
Notes
- Add Heat: For extra heat, sprinkle red pepper flakes over the scallops just before serving.
- Substitute Shallots: If you don’t have shallots, use finely chopped onions or scallions.
- Make it Creamy: Add a tablespoon of heavy cream or coconut cream to the vinegar-lemon mixture for a creamy sauce.
- Herb Swap: Swap parsley for basil, dill, or tarragon for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
