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
8 inch skillet, NOT non-stick
- 14 sea scallops***
- garlic powder
- 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??