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Pan-fried scallops with garlic, parsley and lemon

Australian Gourmet Traveller Italian seafood recipe for pan-fried scallops with garlic, parsley and lemon

By Andy Harris
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Pan-fried scallops with garlic, parsley and lemon
In Venice, local lagoon scallops (capesante) are often cooked in a very hot pan with nothing more than a little olive oil, garlic, parsley and lemon juice.


  • 8 (about 1kg) scallops in the half shell
  • 1 clove of garlic, finely chopped
  • ½ tbsp finely chopped flat-leaf parsley
  • ½ lemon, finely grated rind and juice only
  • 2 tbsp extra-virgin olive oil


  • 1
    Scatter scallops with garlic, parsley, lemon rind and drizzle with olive oil. Heat a large cast-iron frying pan over high heat until very hot (4-5 minutes). Add scallops to the pan and cook, shell-side down, until just opaque (3-5 minutes). Drizzle with lemon juice, season to taste with sea salt and freshly ground black pepper, and serve immediately.


Drink Suggestion: Dry white Soave. Drink suggestion by Max Allen

  • undefined: Andy Harris