SCALLOPS*****Seared Scallops

By Unblond1

25/09/15 - Great for both. Piri Piri version, which I served with my quinoa, garbanzo and craisin salad. Dan would prefer another side, I'm sure.

Ingredients

• 12 ounces large sea scallops, tough tendons removed
• Salt and freshly ground black pepper, to taste
• Chili powder or cayenne pepper or paprika or blackening spice or Piri Piri blackening spice, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• rosemary or thyme sprigs, added with butter and removed before serving if desired
• Lemon wedges, for serving

Details

Servings 3

Preparation

Step 1

1. Place the scallops on a large plate lined with paper towels. Place another layer of paper towel on top of the scallops and gently press to blot any liquid. Let the scallops rest at room temperature for 10 minutes so the towels can absorb any moisture. Alternately, you can cover the plate with saran and refrigerate for several hours at this point.

2. Season the scallops with salt and pepper and other seasonings of choice. Heat the oil in a medium non-stick or stainless skillet over medium-high heat until almost smoking. Add the scallops in a single layer and cook, without moving, until nicely browned, 1 1/2 to 2 minutes.

3. Reduce the heat to medium. Add the butter to the skillet and, using tongs, flip the scallops. Use a large spoon to baste the scallops with melted butter as you tilt the skillet and continue to cook the scallops until the sides are firm and the centers are opaque, 30 to 90 seconds. Serve the seared scallops immediately with the lemon wedges.

Nutrition Facts

3 Servings

Amount Per Serving
Calories 173.7
Total Fat 9.4 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.5 g
Cholesterol 47.8 mg
Sodium 183.0 mg
Potassium 366.2 mg
Total Carbohydrate 2.7 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 19.1 g