Mood: fishy Prep Time: 5 min Rest Time: 0 min Cook Time: 5 min Makes: 2.0 servings
Food Stuffs
light olive oil
12 scallops
1 tsp butter
3 tlbs lemon juice
Seasonings
salt
pepper
Equipment
skillet
Steps for Completion
Pat the scallops dry with paper towels and remove the side muscle.
Season them with salt and pepper on both sides.
Put the pan on medium heat and get it hot. After hot, add enough olive oil to coat the bottom of the pan.
Scallops do not need to be cooked long and they are easy to overcook so here is the trick. Set a timer for 1.5 minutes. Pretend the pan is the face of a clock. Start your timer and immediately start placing the scallops starting at 12 o'clock and moving clockwise. If you run out of space, put them in the center but remember the order you put them down.
After the 1.5 minutes, set the timer for 1.5 minutes again. Start the timer and immediately flip the scallops starting with the one at 12 o'clock and moving clockwise again.
After the 1.5 minutes, set the timer for 1 minute. Start the timer and immediately add the butter. Swish it around by moving the pan.
After the minute, add the lemon juice. Swish it around and then take the pan off the heat. The scallops are now ready to serve. There should be some juice at the bottom of the pan made from the olive oil, butter, and lemon juice. Drizzle this on the scallops as you serve them. If you want more juice, remove the scallops from the pan and add more lemon juice and butter and reheat until melted.