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Signature Seafood Infused Olive Oil Blend 250ml bottle – citrus herb seafood oil
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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: Mediterranean, Seafood
Ingredients Equipment Method Notes

Ingredients
  

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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