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Seared Scallops a la Alexandra Recipe

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This recipe for Seared Scallops a la Alexandra, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mia Knerly-Hess
Added: Wednesday, February 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10-12 Sea Scallops (the big ones). If they are frozen, make sure they are gently thawed. Scallops are relatively delicate.
IN A ZIPPER BAG COMBINE:
1/3 cup Bob's Red Mill gluten free all purpose flour
1 teaspoon of seasoning salt
1/2 teaspoon dried oregano
2 Tablespoons of lemon pepper.
FOR COOKING:
2-4 Tablespoons of olive oil
GARNISH:
4 Tablespoons of fresh parsley, chopped fairly fine.
Lemon wedges
You'll need a large frying pan and tongs.

Directions:
Directions:
Toss the scallops in the coating mixture by placing them in the bag. Take them out of the bag and put them on a plate next to your stove where you can reach them. Preheat a frying pan over medium high heat then pour the olive oil into the pan and REDUCE the heat to medium. Let the oil heat up for 1 minute, or until a few drops of water sizzle on the pan. Using tongs to shake off the excess flour, gently place your scallops into the pan. Make sure the scallops aren't crowded, there should be a least an inch in between them! Sear for two minutes only, then gently flip them over and sear for another two minutes. They should be a really pretty golden-brown (not black) on the tops and bottoms. Remove the scallops from the heat and toss them gently with the minced parsley. If scallop-tossing worries you, as you place them on their serving plates, sprinkle the parsley over them and serve with the lemon.

Number Of Servings:
Number Of Servings:
How much do you like scallops? 2-4.
Preparation Time:
Preparation Time:
10 minutes tops.
Personal Notes:
Personal Notes:
GLUTEN FREE, DAIRY FREE.
This is probably the easiest "Impress The Guests" dish I have.I promise you this is super easy and really elegant. The scallops are not overdone and very tender this way. Do not be afraid. Remember: If I can do it, YOU can do it!
You can use regular flour if you are not gluten sensitive.
I was terrified of cooking scallops (as I am with any seafood) but this is really good, very quick to make and very very easy! Again, for Alexandra's benefit, I've created a version which is gluten free for her.

 

 

 

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