Hello again all! I wanted to share with you all the recipe for the protein that I made for my sweet Hubby's birthday dinner, seared scallops! This is honestly more of a cooking technique then a recipe, being that it is only oil, salt, pepper, and of course, scallops. Travis and I both adore scallops. Their soft, sweet, buttery texture make them such a treat to eat. Before this dish, I had never tried making them myself. Something about their delicate texture always frightened me. Honestly though, they were very quick and really quite easy to cook, I am not sure what about them intimadated me before. I think I was just so fearful of overcooking them, or not getting a nice char on them, that I continued to shy away. Travis and I decided to watch a few differs how-to videos as well as look up a couple of recipes befor our attempt. We combined a few different things we had learned to make our scallops fit our desire. With this technique, they really did come out great, so if you were ever intimidated like me, don't be! They are one of the best and easiest proteins I have ever cooked! I hope you enjoy this recipe as much as Travis and I did and it inspires you to step out of your food comfort zone!
Simple Seared Scallops
- 1 pound of fresh scallops
- 2 tablespoons of olive oil
- salt and pepper to taste
Heat a non stick pan over medium high heat. Dry the scallops off with a paper towel to remove excess moisture for a better sear. Once the pan is hot, season one side of the scallops immediately before you place them into the hot pan. Place them season-side down one at a time. Be sure not to overcrowd your pan, leaving yourself room to flip the scallops. Once all the scallops are in the pan, season the other side. Cook for about one minute, generally once you have all the scallops in and seasoned, its already time to start flipping. Flip each scallop with a spoon and sear the other side for another minute. Remove the scallops from the pan and place them on a plate with a cloth napkin on top of it to gather any extra moisture or oil. Serve and enjoy!