Thursday, April 16, 2009

Recipe - Seared Scallops

Seared Scallops

I am slowly weeding my way through all the great pictures from our trip, but I am not quite done yet. Here's a quick and dirty recipe in case you need a scallop fix. I only made this for myself, but to feed more, increase the amount of butter and the size of the pan. If there are too many to fit without squishing in the pan, do them in batches. Also, make sure the scallops look and smell fresh. Old scallops are no one's idea of a good time.

4 jumbo sea scallops
sea salt and fresh cracked pepper
1 Tablespoon butter
wedge of lemon

Seared Scallops

Sprinkle salt and pepper on all sides of scallops. Heat the butter in a small pan over medium-high heat.

Seared Scallops

Add scallops to hot butter and sear on all sides until golden brown, just a minute or two per side should do. Try not to overcook them - nothing is worse than making $15 worth of scallops into a disgusting chewy mess. Remove scallops from pan and squirt all over with lemon juice. If you feel very naughty, top with the remaining butter from the pan.

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