Pan-Seared Scallops

Pan-Seared Scallops
Staff Writer

While scallops are sometimes a pricey dinner to serve, they make great appetizers to pass around a party. Just stick a toothpick in them and they're edible. They're decadent but otherwise very healthy.


Pre-heat a cast-iron skillet over medium heat and add the bacon. Cook until crisp and the fat has rendered, about 10 minutes, and remove with a slotted spoon and allow the bacon to cool on a paper towel. Meanwhile, melt the butter and the oil into the bacon grease. Add the scallops and cook for 60 seconds on one side — do not touch. Flip scallops, squeeze over lemon juice, and cook for another 60-90 seconds, or until scallops are just firm to the touch.  Remove from heat, plate, and pour pan drippings over the top of the scallops. Serve.


Calories per serving:

127 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 9g 14%
  • Carbs 2g 1%
  • Saturated 3g 16%
  • Fiber 0g 0%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 9g 17%
  • Cholesterol 27mg 9%
  • Sodium 316mg 13%
  • Calcium 5mg 1%
  • Magnesium 15mg 4%
  • Potassium 150mg 4%
  • Iron 0mg 2%
  • Zinc 1mg 5%
  • Phosphorus 211mg 30%
  • Vitamin A 14µg 2%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 10µg 2%
  • Vitamin B12 1µg 15%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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