These scallops are tender, full of flavor and have a lovely seared crust that is irresistible. I grew up eating scallops that were rubbery and chewy so as an adult I NEVER ordered them in a restaurant or made them at home. Until one anniversary, my husband and I went to a nice dinner that had a 5 course Prix-Fixe menu. And, as you would guess, scallops was one of the courses. BUT, they were AMAZING and not rubbery or chewy. Since then,I have learned to make them and we enjoy them at least once a month. They are so simple and quick to make. We love them simply sauteed with salt and pepper, then finished with butter and freshly squeezed lemon juice.
Ingredients: Serves 4
- 1 pound of fresh or frozen scallops
- Salt and freshly ground pepper
- 1 lemon cut into wedges
- fresh parsley for garnish (optional)
For frozen scallops, take the desired amount out of the package and place into a resealable plastic bag and place under cold running water for several minutes until the scallops are thawed.
- Dry scallops thoroughly with paper towels and place on plate.
- Season both sides of the scallops with salt and fresh pepper
- Melt 1 Tablespoon of butter and 1 Tablespoon of olive oil in non-stick pan over medium high heat. You may add more when cooking multiple batches. Watch to not burn your butter.
- Place scallops in the pan, but avoid crowding them so they can brown nicely. Cook them in batches if necessary.
- Cook about 3 minutes per side, or until golden brown and just opaque throughout.
- Place cooked scallops on a clean plate and place small dots of butter on each scallop, about the size of a pea. Then squeeze fresh lemon juice over all the scallops and serve hot.
- Optional: I like to cut my scallops in half horizontally so they are not as thick. If you choose this option they will cook in about 3-4 minutes total (about 1-2 minutes per side), again until golden brown and opaque.