Seared Scallops

1. 1

   Rinse the scallops and pat dry with a paper towel.

2. 2

   If they differ in size, cut the larger ones in half crosswise.

3. 3

   Heat the oil in a large skillet on high heat until the oil is very hot but not smoking.

4. 4

   Add the scallops and stir gently to coat with oil.

5. 5

   Sprinkle with salt and pepper.

6. 6

   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.

7. 7

   Transfer the scallops to a serving dish.

8. 8

   Serve with lemon wedges.

9. 9

   Ingredient Note: Ask for dry or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.

10. 10

    Serve on a bed of rice or baby spinach.

11. 11

    These scallops are really good drizzled with Brown Butter Sauce (page 249).

12. 12

    Try them with Brilliant Yellow Noodles (page 185) and Wilted Spinach Salad with Pecans & Asiago (page 215) for a vibrant supper.

* Per serving · 4 servings · Values may vary.

No additional tips available.