Pan-seared Scallops in Garlic and Lemon Butter

OK, I have a confession to make, I have never had scallops before – ever. While I love seafood, any type of a mollusk is not something I would eat. I always thought they tasted the way they looked – bland. However, I saw these beautiful Wild-caught Scallops at Whole Foods and decided to buy a few just to try it out. Man, was I pleasantly surprised. They were so delicate and delicious, I can’t believe I’ve never ordered them at a restaurant before. Then again, we don’t go out to eat that much anymore, and if I were to eat them again it would be at home. They are so easy to make! I can’t believe so many people are scared of making these at home. Yes, it is easy to overcook them, but here is an easy recipe. If you follow it to the T, they will turn out great.

scallops1

Ingredients

  • Wild-caught Scallops (as many as you bought)
  • 3 TBspoons of Butter
  • 1  Garlic clove, minced
  • Half a lemon, juiced
  • Salt (to taste)
  • Pepper (to taste)

Directions

  1. Rinse and pat dry scallops, place in a shallow dish and season with salt and pepper on both sides.
  2. In a skillet, add butter and set the heat to medium, let the pan preheat for a minute, until the butter starts to bubble.
  3. Add scallops to the pan, making sure not to overcrowd the pan, leave about half inch between scallops. You will want to cook these in batches.
  4. Set timer for 2 minutes. Do not flip the scallops, just let them sear.
  5. After the 2 minutes is up, flip scallops and sear the other side, setting the timer for another 2 minutes
  6. After scallops have been seared on both sides, take them out of the pan on to a plate
  7. Add minced garlic and lemon juice to the pan, cook for 20 seconds, making sure the garlic doesn’t burn, otherwise it will become bitter!
  8. Spoon butter/garlic/lemon sauce over the scallops on the plate
  9. Enjoy!

These can be served over polenta or risotto.  If you do try this recipe, post back and let me know how they turned out!

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