Scallops are a highly versatile seafood that can be prepared in a variety of ways, depending on taste preferences. Pan-seared scallops is a very popular way to prepare scallops. It is quick and easy and brings out the natural sweetness and flavor of the scallops. This prep adds a fresh and cheesy flavor and pretty presentation.
Elements
- FRESH SCALLOPS
- BUTTER
- OLIVE OIL
- FRESH LIMES
- PARMESAN CHEESE
- ZESTER
* The author, Barbara Bates Conroy chose to leave the amounts of each element up to the reader so they can experiment with what works best for them and their taste! Have a measurement question, Ask our Serendipity Kitchen.
Directions
- Season scallops with salt and pepper on both sides.
- Heat up skillet.
- Add olive oil and a bit of butter to help brown the scallop.
- Place scallops in the hot pan.
- Sear two minutes on the first side, basting the scallop with the oil/butter.
- When side one is crispy flip the scallop and turn off the heat. (One minute on this side.)
- Squeeze lime juice over scallops.
- Rest.
- Arrange on a platter or individual plate.
- Zest lime over the scallops and on the plate for color. Squeeze lime over the dish.
- Sprinkle with grated parmesan cheese.
Serve with lime wedges.
Recipe from a Touch of Salt. A Touch of Salt is a hardcover coffee table cookbook featuring anglers and harvesters, the species they catch and simply prepared recipes from the Rowayton Seafood family. Writing · Barbara Conroy Food Photography · Morgan Ione Yeager Design · Made By Sea. Editing · Jenna Bernstein
