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    Home » Easter/Spring Recipes

    Pan Seared Scallops with Vegetables and Lemon

    Published: Aug 2, 2019 · Modified: Jan 6, 2022 by Julie Park · This post may contain affiliate links

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    For the perfect summer day indulgence, try our seared scallops with vegetables! These buttery, savory scallops couldn't be tastier...and don't be intimated, scallops are super simple to make!

    Seared Scallops with Summer Veggies and Garlic Bread on plate

    Note: Some of the links in this post are Amazon affiliate links. This means that if you click on an affiliate link and purchase an item, we will receive a commission. However, we genuinely recommend all the products we link.


    Why we love scallops

    Let's be real, scallops are freaking awesome and crazy interesting. Did you know that scallops swim by quickly opening and closing their shells to propel themselves forward? They also have hundreds of eyes. Pretty crazy!

    But most importantly, we love scallops because they are high in protein, contain important minerals and vitamins, and they are super tasty AND simple to make!


    Choosing your Summer Vegetables

    We wanted to incorporate seasonal veggies into our scallops and vegetables dish. Our choices had a lot to do with personal faves, and also making the dish look colorful and therefore, more fun to our kids. Hence, zucchini, corn and green beans. That being said, you could really use any veggies you want. I think summer squash, asparagus, eggplant, peas, or broccoli would be great.


    Seasoning your Scallops

    To season our scallops, we kept things very simple. We didn't need any special sauces, marinades or complicated dressings. For a rich, buttery taste, you simply need salt, pepper and to cook your scallops in butter, oil or a combination of both!

    We also tossed our scallops and vegetables in lemon juice for an extra citrusy kick! Note: Find out out how to juice a lemon without a juicer for this recipe.


    What to serve with scallops

    There are tons of sides that go great with scallops. You might consider...

    • Pasta, quinoa or couscous
    • Parmesan risotto
    • A side salad, like our Grapefruit, Avocado and Arugula Salad
    • A potato side- baked, mashed, or fries (we love our Shake & Bake Parmesan Sweet Potato Fries!)
    • Garlic bread!

    Other Seafood Dishes We love

    • Easy Baked Cod with Panko and Parmesan
    • Baked Cod with Peach & Tomato Salsa
    • Teriyaki Salmon with Baby Bok Choy
    • Lemon & Garlic Shrimp with Asparagus

    How to Make Scallops with Vegetables

    Step 1: Cook veggies

    Prepare, season and cook veggies.

    zucchini, corn and green beans in pan

    🥄 Kids Step: Help chop veggies! We recommend these safety snippers for trimming the green beans. For chopping the zucchini, we love the Curious Chef kids-safe knife.

    Step 2: Prep Scallops

    Dry and season scallops before searing.

    hands patting scallops dry with paper towel

    🥄 Kids Step: Kids can help pat scallops with paper towels.

    Step 3: Sear Scallops

    Cook scallops 1-2 minute per side.

    searing scallops in pan

    🥄 Kids Step: Kids can help flip scallops over as they cook. Using tongs for this task can be fun and supports the development of fine motor skills.

    seared scallops over green beans, zucchini and corn on plate

    Cooking Tips

    • Cook scallops last- since they cook fast, make sure everything else is done so you can eat them while they are hot!
    • Pat scallops dry with a paper towel before seasoning. Wet scallops exude more moisture, giving them a rubbery texture once they are cooked. Dry scallops will sear more easily. 
    • Don't overcook scallops or they will be rubbery and hard to chew. We recommend cooking scallops for 1-2 minutes on each side.  Once browned on both sides, remove immediately from skillet.

    FAQ

    Can I add shrimp to this dish?

    Yes, shrimp would be a great addition to this meal.

    How can you tell when scallops are fully cooked?

    Scallops are fully cooked when both sides are slightly brown and the sides look opaque all the way through.

    What is the best way to thaw frozen scallops?

    It is best to defrost frozen scallops in the refrigerator overnight, in a large bowl covered with plastic wrap. Scallops can also be safely defrosted in the microwave or under cool running water. For more details, check out the Livestrong.com article The Best Way to Defrost Sea Scallops.

    How can you keep scallops from becoming rubbery?

    To keep scallops from becoming rubbery, do not overcook them. We recommend cooking scallops for 1-2 minutes on each side. Once browned on both sides, remove immediately from skillet.

    How log will scallops keep?

    Cooked scallops will stay fresh in the refrigerator anywhere from three to four days.


    Modify for Picky Eaters

    • Veggies on the side! If your kids don't like their food "touching," separate the parts. Separate the veggies and the scallops.
    • Add a starch! You can totally serve the scallops & veggies over pasta, rice, quinoa, whatever. Let your kids pick! Our favorite side is garlic bread! 


    Craft for this recipe

    scallop craft on table

    This paper plate seashell craft is sure to get your kids excited to eat seafood! Let kids get creative with this easy and colorful sea life craft!


    Seared Scallops with Summer Veggies and Garlic Bread on plate
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    Pan Seared Scallops with Vegetables and Lemon

    Author: Marcie & Julie
    Scallops are easier to make than you'd realize! Sear scallops in butter/oil for 1-2 mins on each side and you have pure yum! Pair with seasonal veggies!
    Prep Time20 mins
    Cook Time8 mins
    Total Time28 mins
    Course: Dinner, Lunch, Main Course
    Cuisine: American
    Servings: 4

    Ingredients

    • 2 Tablespoon olive oil divided
    • 12 ounce green beans, with end snipped
    • 1 large zucchini, sliced into rounds
    • 15 ounce can corn, drained
    • 1 teaspoon salt divided
    • ½ teaspoon black pepper divided
    • 1 ½ pounds scallops
    • 2 Tablespoon salted butter
    • 1 lemon, sliced into wedges

    Instructions

    • Heat a large pan on medium heat. Once heated, add 1 Tablespoon of the olive oil. Then add green beans. Cook for 3-4 mins, stirring occasionally. Add zucchini and corn to the pan, and season the veggies with ½ teaspoon of the salt and ÂĽ teaspoon of the pepper. Cover pan with a lid, and cook for another 3-4 minutes. Remove veggies from pan and set aside.
    • Pat your scallops dry with a paper towel. Season the scallops on both sides with the remaining ½ teaspoon of the salt and ÂĽ teaspoon of the pepper.
    • Heat the same pan on medium heat. Add butter and the remaining 1 Tablespoon of olive oil. Once the oil/butter is melted and smoking hot, add the scallops. Cook scallops 1-2 minutes per side. Scallops should be golden brown. Immediately remove from pan and set aside.
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    Notes

    • To plate...serve the scallops atop a bed of veggies, and squeeze a lemon slice over the dish. Garlic bread is a great side.
    • The best way to defrost frozen scallops is in the refrigerator overnight, in a large bowl covered with plastic wrap. Scallops can also be safely defrosted in the microwave or under cool running water. For more details, check out The Best Way to Defrost Sea Scallops.
    • Pat scallops dry with a paper towel before seasoning. Dry scallops will sear more easily. 
    • Don't overcook scallops or they will be rubbery and hard to chew. We recommend cooking scallops for 1-2 minutes on each side. Once browned on both sides and they look opaque, remove immediately from skillet.
    • Cook scallops last- since they cook fast, make sure everything else is done so you can eat them while they are hot!
    • You can keep cooked scallops leftovers three to four days in the fridge.

    Nutrition

    Serving: 1servingCalories: 351kcal (18%)Carbohydrates: 29g (10%)Protein: 25g (50%)Fat: 15g (23%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 56mg (19%)Sodium: 1481mg (64%)Potassium: 822mg (23%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 872IU (17%)Vitamin C: 35mg (42%)Calcium: 62mg (6%)Iron: 2mg (11%)

    *Percent Daily Values are based on a 2000 calorie diet. While we are not certified nutritionists, we work with a Wordpress-integrated nutrition API to calculate our recipes' ingredient values.

    Tried this Recipe? Pin it for Later!Mention @Platein28 or tag #platein28!

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