WEEKDAYS 1e|12c|p

Pan Seared Scallops with Shaved Zucchini, Lemon and Almonds

Michael Symon
Servings: 4
1 to 30 min

These tasty scallops are perfect as a starter or a main course!

  • Ingredients
  • step-by-step directions
Pan Seared Scallops with Shaved Zucchini, Lemon and Almonds
  • 12 U-10 Scallops, 1 medium zucchini (thinly sliced), 1 clove minced garlic, 1 tablespoon chopped dill, Juice and zest of 1 lemon, 3 ounces extra virgin olive oil, 2 ounces toasted sliced almonds, Salt to taste
  • Pull scallops out of cooler and let chill come off for 5-10 minutes
  • Heat pan over medium heat for 2 minutes
  • Season scallops with salt
  • Add 1 tablespoon of extra virgin olive oil to pan and add scallops and sear for 2 minutes per side
  • In a medium mixing bowl mix remaining ingredients
  • Place zucchini mix on platter and top with scallops and serve


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