Seared Scallops


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Seared Scallops

So easy and so delicious! Perfect for the Feast of the Seven Fishes!


16 Sea Scallops

¼ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

½ Cup Cold Unsalted Butter (Cut Into Small Pieces)

1 Tablespoon Olive Oil

½ Juiced Lemon

1 Tablespoon Flat Leaf Parsley

Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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