Name: Seared Scallops
Yield: Makes 2 Servings
Ingredients: Fresh lemon juice; 1 tablespoon olive oil; Lemon quarters, for serving; Salt and freshly ground black pepper, to taste; ¾ pound sea scallops

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Scallops are my favorite of all seafood. This recipe illustrates the quick method of searing the scallops so they are burnished with gold—a popular restaurant technique you can do at home in no time.

Ingredients

¾ pound sea scallops
1 tablespoon olive oil
Salt and freshly ground black pepper

Fish course
Pescatarian
Gluten-free

Method

Remove and discard the small adductor muscle that’s found on the side of each scallop. (If you can’t find it, don’t worry about it.) Pat the scallops dry with paper towels (this is important—if they are too wet, they won’t brown).
Heat the olive oil in a large, heavy skillet, preferably nonstick, over medium-high heat. (Add a little more olive oil to lightly co

‌

Ingredients

Method

Part of