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Pan Seared Scallops Recipe

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This recipe for Pan Seared Scallops is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Large Dry Sea Scallops (15 count)
2 T. butter
2 T. olive oil
1 clove minced garlic
1 T. minced shallots
1 T. lemon juice
2 T. capers
1 T. fresh mixed herbs (I used Italian parsley and dill 'cause that's what I had, chives would work too)
A splash of good white wine (optional)
Directions:
Directions:
Rinse the scallops and pat them VERY dry. I lined a plate with paper towel, put the scallops on it and then covered with another paper towel til I was ready to start searing them. Use the biggest skillet you have or do them in batches -- just don't crowd them. Add oil to the skillet and heat until it's nice and hot. Sprinkle salt and pepper over the scallops, then put them in the hot skillet and don't mess with them. After about 2 minutes lift one and look to see if it is nicely brown. If it is, flip and sear the other side another minute or 2, depending on how thick they are. When both sides are brown remove from skillet to a serving plate. Reduce heat and melt the butter in the skillet til almost brown; add the remaining ingredients and saute for a couple of minutes. If using wine, splash it in allow alcohol to evaporate. Pour sauce over scallops and serve.

The key is being sure the scallops are very dry so they brown quickly and don't overcook.

 

 

 

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