Seared Scallops

A Great Light Lunch or Dinner!!!

Never been a huge supporter of scallops.  I’ve found them to be chewy, fishy and well all around unappealing… (WOW I’m REALLY TRYING TO SELL THIS! Ha ha ha!) That was of course until I tried this simple, easy & light recipe for basic seared scallops. 

If prepared the right way, it can open up your eyes to the possibility of just how delicious these little sea creatures can actually be!

Give them a try if you’ve never had them before… I just might change your mind  with this recipe!

Seared Scallops

1 to 1 ¼ pounds Sea Scallops

2 teaspoons clarified butter

1 tablespoon Old Bay Seasoning

Freshly Ground Black Pepper

Sea Salt

½ juice of lemon

Remove the small side muscle from the scallop, as it’s chewy.  Rinse with cold water and pat the scallops dry througly.   Season on all sides with the Old Bay, Salt & Pepper. (If you can’t find Old Bay, any Cajun or seafood seasoning will do)

Add the clarified butter to the sauté pan on high heat.

Place each scallop down, making sure they aren’t touching.  Sear each scallop for about 1-2 minutes on each side.  Be careful not to over cook them as they will become super chewy if you do!  Cook until there is a nice golden brown crust on either side, leaving the inside slightly translucent in the center. 

Remove from the pan and set aside, add the juice of the ½ of the lemon to the pan, making sure to scrape up all the goodie bits from the bottom… this will be your sauce. 

Serve on top of a salad with a light lemon & olive oil vinaigrette and it’s truly a masterpiece.