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Wednesday, February 25, 2009

Recipe Sharing: Pan Seared Scallops

I mentioned that we made these for my Mom's birthday dinner last weekend, so I thought I'd share the recipe.

Pan Seared Scallops
Yield: 5-7 scallops per person is good, depending on the size. I like ones that are about 1.5" in diameter.

Fresh scallops (we've used thawed, previously frozen, but fresh are best)
Flour, salt and pepper
Olive oil

Rinse and remove the muscle from the scallop (little fleshy part on the side that will pull right off). Dredge in flour and top with fresh ground pepper and kosher or sea salt. Heat olive oil (estimate about 2 tbsp. per serving of scallops) to hot (almost smoking). Add scallops and sear for 2 - 2.5 minutes on one side; flip and sear for 30 more seconds.