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Doc’s Seared Scallops


  • Large sea scallops – buy dry ones if you can
  • Fresh garlic
  • Fresh ginger
  • Extra virgin olive oil
  • Fresh lemon
  • Salt and pepper to taste


  • Rinse and dry scallops.
  • Squeeze lemon juice on scallops and let sit for 10 to 15 min.
  • Chop garlic and ginger, and continue to mince together, adding 2 tablespoons olive oil; let sit while the lemon juice soaks into scallops.
  • Season the scallops with garlic/ginger/olive oil blend. Add salt & pepper to the scallops.
  • Get a large frying pan or grill pan VERY hot.
  • Sear scallops until brown and “crusty” on both sides.
  • Serve immediately.

We ate these last week with a mix of vegetables we roasted in the oven. I included baby eggplants, a red onion, a head of garlic, some peppers (a mix of large red and green and small orange, yellow and red, all seeded first) and a few leeks. Sprinkle with a little olive oil, salt and pepper (red pepper flakes optional) and place in 425° oven for about 45 minutes. Turn once or twice.

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