Candy from the Sea Perfectly Cooked Scallops Every Time

Candy from the Sea - Perfectly Cooked Scallops, Every Time

Candy from the Sea - Perfectly Cooked Scallops, Every Time

15 minutes

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Details
  • Serving Size:   2
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 10 sea scallops
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 Tbsp flour
  • Few slivers of habanero
  • Few cilantro leaves
  • Salt & pepper
Instructions

Take scallops out of the fridge 20-30 minutes before cooking.  Rinse under cold water and then dry completely with a paper towel.

Mix salt and pepper with a little bit of flour, then quickly roll the scallops in this mixture...shake off the excess, you just want a light dusting. 

Heat butter and olive oil over medium-high to high in a non-stick frying pan.

Once the pan gets hot, add the scallops.   You should hear a nice sizzle when they touch the pan’s surface.  Make sure they’re not touching each other in the pan & don’t move them while sizzling.

Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes. Then you can turn them and cook for another minute. Do not overcook them!  

Plate your scallops on a pre-heated dish, drizzle some of the pan juices over them, add a few cilantro leaves (if you have some handy; I also like chives), and add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.  

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