Updated 5th December 2026

If you’re keen to bring a touch of fine dining to your table but don’t want to compromise on health, perfectly seared Scallops with extra virgin olive oil is a real showstopper.

Read on to avoid over-cooking and delivering the perfect finish to this dish.

This recipe requires a high-quality olive oil instead of traditional butter basting in order to reduce saturated fat and increase monounsaturated fats.

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Scallops With Extra Virgin Olive Oil Recipe

Serves 2

Ingredients

  • 1 pound sea scallops
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil (or enough to coat bottom of pan)

Instructions

  1. If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels.
  2. Season with salt and pepper.
  3. Add extra virgin olive oil to a large saute pan and heat on medium-high heat until the oil starts to shimmer but before it smokes. (It is important the pan is hot enough; otherwise, the scallops will not brown.)
  4. Carefully add scallops to the pan, making sure there is space between each scallop.
  5. Cook the scallops about 2 minutes, flip carefully to the other side and cook for another 2 minutes. They should have a nice golden crust and still be slightly translucent on the inside. Serve immediately.

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