Swipe For Recipe
Yield
2 servings
Type
Main Course
Time
20 Minutes
Level
Easy
– 12 sea scallops – 2 tbsp olive oil – 1 clove garlic, minced – Juice of 1/2 lemon – 1/2 tsp dried thyme or oregano – Salt and pepper to taste – 1 tbsp chopped fresh parsley – Optional: Cherry tomatoes, halved
Pat scallops dry and season with salt, pepper, and thyme; this helps them sear properly and enhances the Mediterranean flavor profile.
Heat olive oil in a skillet, then sear scallops for 2–3 minutes per side until golden and slightly caramelized, careful not to overcook.
Add minced garlic and halved cherry tomatoes, sautéing briefly to blend flavors and add a touch of color to the dish.
Squeeze lemon juice over scallops and let it simmer for 30 seconds to create a light, zesty pan sauce.
Plate scallops, spoon pan sauce over top, and garnish with fresh parsley. Serve with crusty bread or a light salad.
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