Perfect Seared Scallops

About This Recipe:

I think one of the most special dishes that I order at restaurants is seared scallops. Scallops bring me back to summer days in the Hamptons, and summer nights in the city, but they can be quite elusive on restaurant menus. But Freshdirect luckily had beautiful looking local dry sea scallops, so I had to test them out! Scallops are definitely not the cheapest (about $30 a pound,) but worth it for a special dinner at home. The key to a successful scallop is a super dry surface so that a nice, brown crust can form. All scallops need are a bit of butter, lemon juice, and a bed of mashed potatoes (or parnsip parsnip purée in my case.)


Ingredients (4 servings)

-1.25 lbs large sea scallops
-1 lemon, juiced
-2 tbls butter
-2 tbls fresh parsley, chopped
-Olive oil
-Salt and pepper
Optional side: parsnip purée

Instructions (20 minutes)

1. Place the scallops on a paper towel lined plate, and gently pat all sides of the scallops until dry. Season both sides with salt and pepper.
2. In a skillet over high heat, pour in 2 tbls of olive oil and sear the scallops for 2 minutes per side. Once browned and fully cooked, transfer to a dish.
3. Melt the butter in the skillet, stir in the lemon juice and parsley, and spoon over the scallops.

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