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Cooking + Entertaining

Pan-fried scallops: the recipe for the second simple and refined

Pan-fried scallops: the recipe for the second simple and refined


Extra virgin olive oil

The pan-fried scallops I’m a second dish quick and easy to make, perfect for a special occasion or party dinner. Scallops, also known as St James shells, are gods clams composed of two parts: a nut, white, rounded and fleshy, and the coral, a sort of bright red tongue. For this recipe generally only walnuts are used, then the white medallions, which are cleaned, rinsed and then seared in a pan with garlic and parsley before being blended with white wine. Cleaning the scallops is pretty simple, just follow the our indications to perform it quickly.

Tasty and refined, pan-fried scallops can also be served as antipasto Christmas Eve dinner: they will make you look great with friends and family. If you can’t find fresh scallops, you can replace them with those frozen, but of excellent quality. Just pay attention to the cooking which must be flawless for a tender, juicy and not chewy final result.

Find out how to prepare scallops in a pan by following the step by step procedure and advice. Also try the scallops au gratin and those with bacon.

How to prepare pan-fried scallops

With a sharp knife, remove the gut on the side of the walnut 1.

Also remove sand residue and coral, with a neat incision 2.

Slide the blade under the nuts and remove them from the shells 3.

Rinse the medallions under cool water and dry them 4.

Finely chop the garlic with a knife 5.

Fry it together with a little fresh parsley and a drizzle of oil in a large pan 6.

Add the walnuts of the scallops 7 and leave them to brown over a high flame.

Turn the medallions and brown them on the other side as well. Then blend with white wine 8 and wait for the alcohol to evaporate. Season with salt.

Serve the scallops completing with the cooking juices, fresh parsley and a sprinkle of pepper 9.


Pan-fried scallops can be stored in the refrigerator for up to one day inside a special airtight container.

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