- By Dana Sparks
Making Mayo’s Recipes: Seared scallops
The secret to making seared scallops at home is a hot pan, a little olive oil and fresh herbs. Perfectly cooked pan-seared scallops with olive oil and fresh herbs can be ready in less than 10 minutes. Scallops also pair well with tarragon, dill, parsley, basil, paprika, Old Bay seasoning or blackening seasoning.
Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Journalists: Broadcast-quality video (0:59) is in the downloads.
- 1 teaspoon olive oil
- 8 (1 ounce each) sea scallops, chain removed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Pinch of salt
- Pinch of pepper
Heat a large skillet or grill to medium-high heat. Add olive oil to the skillet, or brush both sides of the scallops with oil if cooking on the grill. In a small bowl, combine the rosemary, thyme, salt and pepper.
Coat each scallop with the fresh herb mixture and place in the hot skillet or on the grill. Let the scallops sear for about 3 minutes on each side. The scallops should be cooked to about medium doneness.