These sweet, delectable scallops are browned and caramelized on the outside, moist on the inside, and ready in an instant.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the scallops and pat dry with a paper towel. If they differ in size, cut the larger ones in half crosswise.
Step 2
Heat the oil in a large skillet on high heat until the oil is very hot but not smoking. Add the scallops and stir gently to coat with oil. Sprinkle with salt and pepper. When the scallops have developed a brown crust, usually in 2 or 3 minutes, gently turn them over and cook until the other side is browned, 2 or 3 minutes. Transfer the scallops to a serving dish. Serve with lemon wedges.
Step 3
Ingredient Note: Ask for “dry” or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
serving & menu ideas
Step 4
Serve on a bed of rice or baby spinach. These scallops are really good drizzled with Brown Butter Sauce (page 249). Try them with Brilliant Yellow Noodles (page 185) and Wilted Spinach Salad with Pecans & Asiago (page 215) for a vibrant supper.
