So this is the second installment in the the Mother’s Day dinner trilogy. Scallops just so happen to be one of my momma’s most favorite dishes, so why not treat her to something she loves on her day?!
This would be perfect for a date night with your lovey
or to treat your girls [or bros] to a deelish dinner any day of the week!
Scallops are in that seafood family that if over-cooked can quickly become like a rubber-band exercise for your jaw muscles. That’s why searing is such a perfect cooking method for them. All they need is a couple hot-hot minutes with melted butter in a saute-pan to get that heavenly, tender, golden-brown perfection.
Lemon Butter Seared Scallops
adapted from Rachael Ray Magazine
- 1 lb fresh sea scallops, cleaned well and patted dry with paper towel
- 5 tbsp butter [watch out now]
- 1 large lemon, peeled, 4 segments chopped, and remainder used for juice
- 2-3 tbsp freshly chopped parsley
- salt + pepper
- season dried scallops with salt + pepper.
- in a large skillet, melt 1 tbsp of butter over medium-high heat.
- add scallops; and cook until golden. [about 1 1/2 minutes per side]
- transfer scallops to a plate.
- brown remaining butter in same pan. add remaining ingredients and season with salt + pepper.
- finish by spooning butter sauce over scallops.
I served my scallops with my baked risotto,
and I have to say it was kind of a match made in heaven.
come back tomorrow for the final installment in the Mother’s Day trilogy.
let’s just say, it has a la mode in the title.