Seared Sea Scallops

Mmmmm-mmmm! We love seafood, just about any of it! We'll take it sauteed, fried, steamed, slathered in butter, lightly herb seasoned or raw in sushi. One of Adam's favorites is sea scallops. I don't get them very often though as they are getting more and more expensive.

They can be a little tricky to prepare as if you cook them too long you end up with rubber door stoppers rather than delicate fish flesh. And since I dont' cook with them often, I struggle with ways to prepare them that are tasty, interesting, and not threatening to be overcooked!

I found this great recipe on AllRecipes.com last year while out searching for something I could prepare with scallops. It is so freaking good- and beautiful to serve too! I modified it a little, served it with bread to dip in my sauce and a nice fresh salad. Yummy.


Seared Sea Scallops with White Wine Sauce
Modified from AllRecipe.com

• 1/2 tsp. Oregano
  
• 1/2 tsp. Thyme
  
• 1 tsp. Salt
  
• 1/4 tsp. Black Pepper
  
• 2 Tbsp. Flour
  
• 2 tsp. Grated Parmesan
  
• 12-18 Fresh Sea Scallops
  
• 2-3 Tsbp. Olive Oil
  
• Juice of 1/2 Lemon
  
• 1/2 C. Dry White Wine
  
• 1 Tbsp. Butter
  
• Lemon Juice

1. In a large ziplock bag, comgine the dry ingredients and shake to mix. Add in the scallops and shake to lightly coat them.
   
2. In a large saute pan, heat the olive oil and lemon juice over medium-high heat.
   
3. Place as many scallops as you can in a single layer into the hot pan. Cook the bottoms of the scallops until nicely browned and then manually flip to brown the top. Each side should only take about 3-4 minutes and the centers should be cooked through when completed both sides- slice a big one open to check.
   
4. When browned, move to a bowl to keep warm and cook any remaining scallops in the same manner. I covered my bowl with foil to keep the shellfish warm and moist.
   
5. After removing all cooked scallops, make a sauce to by adding wine, butter, and additional lemon juice to your taste. Stir over med-high heat to simmer and reduce, adding all the browned bits into the mix.