Thursday, August 22, 2013

Pan Seared Sea Scallops

I'm a stickler for a really good scallop and this recipe really was quite delectable.. simple and tasty. I served these with corn on the cob and spinach sauteed in fresh minced garlic and extra virgin olive oil. Hope you enjoy it as much as I did!

Pan Seared Sea Scallops

  • 1/2 C. all-purpose flour
  • 2 tsp. Lawry's seasoned salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 tsp. black pepper
  • 1 lb. jumbo sea scallops, rinsed and drained
  • 2 Tsbl. extra virgin olive oil
  • 2-4 Tbls. chopped fresh parsley, divided
  1. In a large bowl, mix together flour, salt, oregano, thyme and pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet medium-high heat. Add scallops to the pan and sear on all sides (about 2 minutes for each side). 
  3. Remove scallops from pan and place on a plate and sprinkle with parsley.
  4. You may also top with lemon juice and/or grated Parmesan cheese.

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