Seared Scallops

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Seared Scallops

So easy and so delicious! Perfect for the Feast of the Seven Fishes!

INGREDIENTS

16 Sea Scallops

¼ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

½ Cup Cold Unsalted Butter (Cut Into Small Pieces)

1 Tablespoon Olive Oil

½ Juiced Lemon

1 Tablespoon Flat Leaf Parsley

Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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