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
