Seared Sea Scallops
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- 1 ⁄2 cup all-purpose flour
- 2 tsp seasoning salt
- 1 ⁄2 tsp dried oregano
- 1 ⁄2 tsp dried thyme
- 2 tbsp lemon-pepper
- 16 sea scallop, rinsed and drained
- 2 tbsp olive oil
- 4 tbsp fresh parsley, chopped, divided
- 4 tsp lemon juice, divided
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.