Recipe by B-Walk
Fresh and tangy, perfect with some roasted red potatoes and steamed broccoli. Also very good tossed into a Caesar salad, or folded into pasta and vegetables. This is another one of my college-kid attempts at cooking something that doesn't come from box, and it turned out well!
Top Review by mama smurf
Made this for Spring PAC 2012 and delicious! I love scallops and lemons so this was up DH's and my alley. I followed the instructions only adding just a little butter to the olive oil. Served with brown rice and asparagus. Definately will make again. Thank you for posting....oh yes I did use lemon pepper for the black pepper which really didn't make much difference.
- 1⁄2 lb bay scallop
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 dash salt
- 1 dash pepper
- 1⁄2 lemon
Directions See How It's Made
- Rinse and dry scallops.
- Spread olive oil on the bottom of a saute pan, and add minced garlic. Heat garlic on medium in olive oil until oil is warm.
- Add scallops, and turn heat to medium-high. Season generously with salt and pepper.
- Keep the scallops moving for 4 minutes, or until opaque and tender. With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
- Serve right out of the pan, very hot.