Why almost seared? Because I lack the patience to do all the right things to actually sear them. But I will give you full instructions to sear away!
You’ll need a frying or sauté pan large enough to hold a dozen scallops or so, without crowding them.
Sea scallops, which are larger than bay scallops, however many you want a person; this recipe will be for 12 scallops
Olive oil/coconut oil
Old Bay seasoning, salt/pepper to taste
The key to searing is dry food and hot fat, says my chef son.
Pat dry the scallops. Dry scallops are the key to searing. Let them air dry a bit, too.
Heat pan, then add olive oil to coat pan, adding Old Bay seasoning to cover the oil. When oil is hot, place the dry scallops in the pan, starting at 12:00 and go around. They should sizzle.
When the color on the sides changes to white halfway up the scallop, turn it over, beginning with the first one you placed in the pan. When the scallops are cooked through, remove from pan.
Add 1 tablespoon of lemon juice and de-glaze the pan (you can add more if you like lemon). Add 1 tablespoon of butter, when it’s melted spoon some sauce over the scallops.
I served mine with parmesan roasted tomatoes and green beans.
Copyright 2018 Deanna Bartalini