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bay scallop recipe in scallop shell

Simple Scallops with Lemon Zest, Garlic and Capers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Total Time: 15 Minutes
  • Yield: 2 - 4 Servings 1x
  • Category: Main Course/Appetizer
  • Cuisine: Italian


This simple scallop dish comes together in minutes. Lots of lemon and garlic and so, so good!


Units Scale

12 oz frozen bay scallops thawed according to package directions (Make sure these are really dry before putting in hot pan)
3 T olive oil
1 1/2 t garlic, chopped fine
sprinkle of salt
Sprinkle of red chili flakes
1 T parsley, chopped fine
1 1/2 T tiny capers, drained
3 T roasted red peppers, chopped
2 1/2 T fine, dry breadcrumbs (if I’m out of breadcrumbs I dry out a piece of toast and then grate it)
Lemon Zest from 1/2 a lemon


Preheat broiler to high with rack on the top shelf.

Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked.

Remove from heat and add parsley, capers, roasted red peppers, lemon zest and 1 1/2 T bread crumbs. This helps soak up a bit of the liquid that the scallops release.

You can put these in pretty scallop shells or leave them in the pan. Sprinkle with the rest of the bread crumbs and place under a preheated broiler for about 1 minute, or until scallop mixture turns golden.


Thanks Marcella Hazan.