Pan Seared Diver Scallops (Quick and Easy)
- 4 Moody’s deep sea diver scallops
- 1 T canola oil
- 1 T butter
- Parsley for garnish
- Lemon slices for flavor and garnish
Pat dry the scallops with paper towel and here’s the big tip: cover the scallops, top and bottom with paper towel and put them in the micro for 15 seconds. This removes the excess moisture (as they have been shipped in solution) and allows for an even searing.
Put the butter and oil in a non-stick pan and allow to just brown – at that point add the scallops and sear on each side for 3 to 4 minutes (3 minutes is rare to medium rare and 3 is medium rare); seafood is always best and more flavorful when not overcooked.
When cooked to desired doneness, remove from pan, plate and garnish with chopped parsley and a slice of lemon.
Wine pairing: Warning scallops and chardonnay do not seem to mix. Try a more tart Sauvignon Blanc.
Cook’s tip: Fresh scallops are often a little wet; pat them dry with paper towel cover with the same towel and put them in the micro for 15 seconds. They’ll sear better and cook more evenly.