Ingredients
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10
-
1
-
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
How Scallops are Supposed to Be Made,Scallops don’t need sauces or breading to be perfect. This method is fast, easy, healthy, and most of all, delicious! I love these scallops with some couscous or a simple pasta with olive oil, Parmesan, and basil/oregano. Enjoy!,It is important to obtain good quality scallops for this cooking method. Ideally, they are ‘dry’, ‘diver’ or ‘day boat’. Unfortunately most scallops are ‘wet’, often with added sodium tripolyphosphate. For the best discussion of buying scallops (that I have found), go to P.S. The first syllable of scallop rhymes with HALL, not with HAL!,OK…I’ll be the first to admit that I am not a good cook. However this recipe made me look like one. I’ll be using this often. Thanks for posting.
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Steps
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1
Done
|
Preheat a Large Skillet Over Med-High to High Heat; Add Oil. |
|
2
Done
|
Pat Down Scallops With a Paper Towel to Remove Excess Moisture. |
|
3
Done
|
Sprinkle Salt and Pepper Over One Side of the Scallops. |
|
4
Done
|
Place Scallops (seasoned Side Down) on the Hot Skillet. |
|
5
Done
|
Do not Touch, Move, or Tinker With the Scallops at All. |
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6
Done
|
Sprinkle Salt and Pepper Over the Other Side of the Scallops. |
|
7
Done
|
Cook Scallops 3 to 5 Minutes (depending on Thickness) on Each Side or Until Caramel in Color. |
|
8
Done
|
Squeeze the Lemon Juice Over the Pan. |
