Seafood‎ > ‎

Seared Scallops

Scallops are my favourite.  You can add them to almost any dish! The trick to real good, crusted scallops is a hot pan and not touching them until it's time to flip them over! 
Add these tasty treats to pesto pasta, lemon orzo risotto, grilled veggies or grilled asparagus.
Ingredients:

fresh sea scallops (I use size 20-40)

salt and pepper

2 tbsp of butter

Directions:

Step 1:
Using paper towel, pat dry the scallops so there is no extra moisture.  Season both sides of the scallops with salt and pepper.

Step 2: Place a large frying pan over medium-hi heat.  Add the butter and allow it to melt.  When the butter begins to foam, add the scallops.  Be careful not to over-crowd the pan - if needed, do the scallops in batches.

Step 3: Let the scallops cook on one side, without touching for roughly 2 minutes.  You'll see dark edges on the bottom of the scallop - this is when it's time to flip the scallops over.

Step 4: Finish cooking all the scallops, so there is an even brown crusted colour on both sides.  Transfer to a plate and eat right away, yum yum!
Comments