Scallops with Lemon Basil Oil

Name: Scallops with Lemon Basil Oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 large sea scallops; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup extra virgin olive oil; Zest of 1 lemon; Juice of 1 lemon; 1/4 cup fresh basil leaves, chopped; 1 clove garlic, minced

Highlighted under: Taste the World Recipes

I love crafting elegant seafood dishes, and these scallops with lemon basil oil are a true favorite of mine. They are quick to prepare, taking only minutes to sauté in a hot pan, allowing the natural sweetness of the scallops to shine. The combination of fresh lemon and fragrant basil creates a delightful oil that enhances the dish beautifully. I often serve it with a side of sautéed vegetables or creamy risotto for a complete meal that impresses without requiring hours in the kitchen.

Created by

Anna

Last updated on 2026-01-25T20:46:27.835Z

When I first made scallops with lemon basil oil, I was amazed at how simple yet flavorful it turned out. The key is to sear the scallops quickly on high heat, creating a nice caramelization while keeping them tender inside. I also experimented with the lemon basil oil by infusing it with a bit of garlic, which elevated the dish even further.

After perfecting the cooking technique, I realized that freshness truly makes a difference. Using freshly squeezed lemon juice and freshly picked basil not only enhances the flavor but also elevates the presentation, making it a hallmark for special occasions or casual dinners alike.

Why You Will Love This Recipe
Quick cooking time without sacrificing flavor
Fresh ingredients that awaken your palate
Impressive presentation for any dining occasion

Perfecting the Scallops

The freshness of the scallops is paramount for achieving an exquisite dish. I recommend sourcing large sea scallops, which are typically sweeter and meatier than their bay counterparts. When purchasing scallops, look for ones that are slightly opaque and have a fresh, briny scent. Avoid any that appear overly wet or have a fishy odor, as these may indicate they are not fresh.

When cooking the scallops, achieving the perfect sear is crucial. Ensure your skillet is properly preheated over high heat; you should hear a satisfying sizzle when adding the scallops. Cook them for about 2-3 minutes on each side until they develop a golden crust. Overcooking can lead to rubbery scallops, so keep an eye on their color and texture.

Creating and Using Lemon Basil Oil

The lemon basil oil is not only a flavor enhancer but also an aromatic companion to the scallops. By using extra virgin olive oil, you infuse the dish with a rich, fruity note that pairs beautifully with the freshness of lemon and basil. Allowing the oil to rest for a few minutes after mixing helps the ingredients meld, intensifying the flavor profile. You can also make this oil ahead of time; it stores well in the refrigerator for a couple of days.

For those searching for alternatives, consider swapping in different herbs like parsley or dill, which will give the oil a unique twist. Additionally, if you’re aiming for a more assertive flavor, try adding a pinch of red pepper flakes to the oil for a subtle kick. This adjustment works well to complement the sweetness of the scallops.

Ingredients

For the Scallops

8 large sea scallops
2 tablespoons olive oil
Salt and pepper to taste

For the Lemon Basil Oil

1/4 cup extra virgin olive oil
Zest of 1 lemon
Juice of 1 lemon
1/4 cup fresh basil leaves, chopped
1 clove garlic, minced

Instructions

Prepare the Lemon Basil Oil

In a small bowl, combine the olive oil, lemon zest, lemon juice, chopped basil, and minced garlic. Stir well and set aside to let the flavors meld.

Cook the Scallops

Pat the scallops dry with a paper towel and season both sides with salt and pepper. Heat the olive oil in a skillet over high heat. Once the oil is shimmering, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque in the center.

Plate and Serve

Arrange the scallops on a plate and drizzle with the lemon basil oil. Serve immediately, enjoying the fresh flavors and beautiful presentation.

Pro Tips

For best results, ensure your scallops are dry before cooking to achieve a perfect sear. If using frozen scallops, thaw them completely and pat dry.

Sautéed Vegetables and Sides

To elevate your seafood dish, consider pairing the scallops with sautéed vegetables like asparagus, zucchini, or cherry tomatoes. Sautéing these vegetables in the same skillet after the scallops creates a wonderful one-pan meal, capturing the flavors leftover from the scallops. Cook them on medium heat for about 4-5 minutes until they’re tender yet still crisp, allowing the scallops' sauce to coat them.

Another delicious side that complements scallops beautifully is creamy risotto. The richness of the risotto balances the bright notes of the lemon basil oil, creating a harmonious plate. If you're short on time, make a simple lemon-infused or herb-flavored rice as a faster alternative.

Storing and Reheating Tips

While scallops are best enjoyed fresh, if you have leftovers, store them in an airtight container in the fridge for up to a day. Reheat gently on low heat in a skillet to avoid overcooking. Add a splash of water or broth to keep them moist, and cover the skillet to retain steam for a few minutes.

If you find yourself with an abundance of lemon basil oil, it can be used in a variety of dishes. Drizzle it over grilled chicken, drizzle on pizza, or use it as a dressing for fresh salads. This versatility ensures you’ll make the most of your ingredients without waste.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, it's best to thaw them completely and ensure they are dried off well before cooking.

→ What can I serve with scallops?

Scallops pair well with creamy risotto, sautéed greens, or a fresh salad.

→ How do I know when scallops are done?

Scallops are done when they are opaque and have a nice golden crust, typically after about 2-3 minutes per side.

→ Is there a substitute for basil in this recipe?

You could use parsley or cilantro for a different flavor, though it will change the dish slightly.