Thursday, February 25, 2010

Pan Seared Scallops

Once again I opened the fridge only to find that I didn't really have anything in there that I wanted to make. Lucky for me scallops where on sale again this week at the local market. I had made them a few weeks ago and thought couscous would be the perfect side dish this time around. This is a nice quick meal that is easy to make and delicious too. I served it with couscous but its great with rice, or even atop a nice salad. 

Pan Seared Scallops
Items Needed:
8 inch skillet, NOT non-stick

  • 14 sea scallops***
  • salt 
  • pepper
  • garlic powder
  • butter
  • olive oil
  • lemon juice, optional
  • lemon zest, optional 

  • Season scallops with salt, pepper and garlic powder generously. In skillet, heat a mixture of 1 tbsp olive oil and 2 tbsp butter until a nice foam forms, add scallops in batches if needed so as not to over crowd pan
  • Sear on each side until a nice crust forms then flip and sear on other side until crust forms, quickly remove from pan so as not to over cook scallops. 
  • Finish off with  a squirt of lemon juice and a dash of zest

***** Removing the muscle from the scallop. This small piece of flesh can be found near the edge of the scallop; carefully remove it from the main section before preparing this dish.*****

Eat and Enjoy!!

Did you know that  scallops have 18 pairs of eyes??


Simply Life said...

YUM! those scallops look amazing!

Fresh Local and Best said...

I absolutely love scallops and the simplicity of this recipe!

claire said...

such a simple and easy recipe! looks great!


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