Seared Sea Scallops
(from rosie’s recipe box)
Instead of flouring them since many people complained it fell off while cooking, I just tossed the scallops directly in the seasonings. Instead of garnishing with Parmesan cheese, I added it to the seasonings. To make sure your scallops don’t get tough, undercook the first bunch so they don’t overcook in the oven while waiting for the second batch to cook. I added wine and butter to the pan juices to make a lovely sauce. I served it all over fettunci.
Source: allrecipes.com
Serves 4 peopleIngredients
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon pepper
- 16 sea scallops, rinsed and drained
- 2 tablespoons olive oil
- 4 tablespoons chopped fresh parsley
- 4 teaspoons lemon juice
Directions
-
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
-
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.