Pan-Seared Scallops Finished with Signature Seafood Olive Oil Blend

Sweet, tender scallops sear into a golden crust beside silky butter, bright lemon, and a little garlic, then get finished with Signature Seafood Infused Olive Oil Blend, where fresh dill, clean citrus, and savory depth pull the whole dish into a crisp coastal balance. It feels right at home for a dinner party, a weeknight treat, or any meal that deserves a restaurant-style finish at home.

Garden Infuzions

Pan-Seared Scallops Finished with Signature Seafood Olive Oil Blend

Sweet scallops sear to a golden crust, then finish with Signature Seafood Infused Olive Oil Blend, lemon, garlic, and fresh herbs for a bright coastal supper.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Mediterranean, Seafood

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large sea scallops
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour optional for light coating
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 lemon zested and juiced
• 2 tablespoons Signature Seafood Infused Olive Oil Blend
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh dill
• Lemon wedges for serving

Equipment

• 1 Large skillet Heavy-bottomed skillet for even searing
• 1 Paper towels For drying the scallops
• 1 Small bowl For mixing the finish
• 1 pair Tongs For flipping scallops gently
• 1 Microplane or zester For lemon zest

Method

 

Instructions

1. Pat the scallops dry with paper towels and remove the small side muscle if needed.
2. Season both sides with kosher salt and black pepper. Lightly dust with flour if you want a slightly more even crust.
3. Heat the butter and olive oil in a large skillet over medium-high heat until shimmering.
4. Add the scallops in a single layer without crowding the pan. Sear for 2 to 3 minutes on the first side until deeply golden.
5. Flip the scallops and cook for 1 to 2 minutes more until just opaque in the center. Transfer to a warm plate.
6. Lower the heat to medium, add the garlic to the skillet, and stir for about 20 seconds until fragrant.
7. Remove the skillet from the heat, stir in the lemon juice, lemon zest, parsley, dill, and Signature Seafood Infused Olive Oil Blend.
8. Spoon the sauce over the scallops, finish with extra black pepper, and serve right away with lemon wedges.

Notes

Dry scallops thoroughly before cooking, since surface moisture keeps them from browning well. If your scallops are very large, add 30 to 60 seconds to the second side. The featured blend is used as a finishing oil so its bright seafood-friendly flavor stays clear and lively.

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Recipe Tips

Pat the scallops very dry before they hit the pan so they sear instead of steam. Use a hot skillet, give them space, and turn them only once for the best golden crust. Add the featured blend at the end so its fresh herbal notes stay bright.

Serving Suggestions

Serve these scallops over angel hair pasta, creamy polenta, lemon rice, or a bed of sautéed greens. They also work nicely with crusty bread for soaking up the pan juices.

Storage

Scallops are best enjoyed right away, but leftovers can be covered and refrigerated for up to 1 day. Rewarm gently over low heat just until heated through so the texture stays tender.

Variations

Swap in shrimp for a different seafood dinner, add a pinch of red pepper flakes for gentle heat, or fold the finished scallops into a simple pasta with parsley and extra lemon zest.

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