Seared Herbed Scallops
Scallops are sweet and mouthwateringly tender when cooked right. They are not difficult to cook, but if you happen to overcook them then you will be left looking at pretty mollusks with the consistency of rubber. So, resist any urge to turn the heat up too high, and be sure to turn them after a couple of minutes so the center is still translucent and the sides are golden brown.
Makes
Serving size
Ingredients
1 tablespoon olive oil
12 ounces sea scallops, rinsed and patted dry
Black pepper, freshly grounded, to taste
2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh chives, chopped
Instructions
- In a large skillet over medium-high heat, heat the olive oil.
- Lightly season the scallops with pepper. Add them to the skillet.
- Sear the scallops, turning once, until just cooked through and browned, about 4 minutes total.
- Stir in the lemon juice, parsley, thyme, and chives.
- Turn the scallops to coat in the herb sauce.
- Serve hot.
Cooking Tip
Sea scallops are best fresh, right out of the local fishmonger’s counter, but you can find fine-quality frozen scallops, as well. Look for scallops that were flash-frozen right on the boat for the best quality.
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