Pan-Seared Scallops

Pan-Seared Scallops: A Quick and Delicious Dinner Recipe

Scallops are a luxurious seafood option, known for their delicate sweetness and tender texture. Pan-searing is a simple yet effective cooking method that brings out the best in these succulent shellfish. With just a few ingredients and minimal effort, you can create a restaurant-quality meal at home.

Ingredients You'll Need:

• 1 pound sea scallops, patted dry
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• RA Seasonings Zesty Garlic
• 1 tablespoon butter
• 1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives)
• Lemon wedges (for serving, optional)

Instructions:

1. Prepare the scallops: Pat the scallops dry with paper towels. If the scallops have a muscle attached, remove it with a sharp knife.
2. Season the scallops:  Season the scallops generously on both sides with the salt and RA Seasonings Zesty Garlic
3. Heat the oil and butter: Heat the olive oil and butter in a large skillet over medium-high heat. The skillet should be hot enough that the butter sizzles when it's added.
4. Sear the scallops: Carefully add the scallops to the hot skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes per side, or until golden brown and cooked through. The scallops should be opaque and slightly firm to the touch.
5. Add herbs: Once the scallops are cooked, transfer them to a plate. Add the chopped fresh herbs to the skillet and stir briefly to infuse the butter with flavor.
6. Serve: Arrange the scallops on plates and drizzle with the herb-infused butter. Serve immediately with lemon wedges, if desired.

Tips for Success:

• Use high-quality scallops: Fresh, high-quality scallops will make a significant difference in the taste and texture of your dish. Look for scallops that are firm, plump, and have a slightly sweet aroma.
• Don't overcook the scallops: Scallops cook quickly. Overcooking will result in tough, rubbery scallops. Aim for 2-3 minutes per side, or until the scallops are opaque and slightly firm to the touch.
• Don't overcrowd the pan: If you overcrowd the pan, the scallops will steam instead of sear. Cook the scallops in batches if necessary to ensure even browning.
• Use a good quality pan: A heavy-bottomed skillet will distribute heat evenly and prevent the scallops from sticking.
• Let the scallops rest: After searing, let the scallops rest for a few minutes before serving. This will allow the juices to redistribute and ensure they are tender and juicy.

Serving Suggestions:

Pan-seared scallops are a versatile dish that can be served with a variety of sides. Here are a few suggestions:

• Creamy risotto: The rich and creamy texture of risotto pairs beautifully with the delicate flavor of scallops.
• Roasted vegetables: Roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes, add color, flavor, and texture to the dish.
• Fresh salad: A light and refreshing salad with a vinaigrette dressing balances the richness of the scallops.
• Pasta: Serve the scallops over your favorite pasta, such as linguine or fettuccine, with a simple sauce.

Enjoy your delicious pan-seared scallops!