Prep 10 mins
Cook 10 mins
Yummy little recipe that capitalizes on fresh scallops. Delicious, simple and elegant.
- 1 lb sea scallops or 1 lb nantucket bay scallop
- 1⁄4 cup canola oil
- 1 cup flour
- salt & freshly ground black pepper
- 3 tablespoons butter
- 1 lemon, halved
- 3 tablespoons chopped fresh flat leaf parsley
- 1 tablespoon capers (optional)
- Heat oil in a large saute pan over medium heat. Dust scallops with flour.
- Shake off and saute on each side until golden brown. Season with salt and
- pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley,
- capers and a squeeze of fresh lemon. Shake together. Serve at once.
This is a solid recipe! I enjoyed every cooking step, but there's only one thing that I probably wouldn't do next time, which is to coat the scallops with flour. I found flour left a weird texture on the scallops and seasoning became a little difficult after searing scallops. I would recommend to season the scallops with salt and pepper first, sear directly without flour, then go through the butter lemon sauce steps.
I had something like this at the Ramada Inn for lunch called Hot scallop salad, but they were lightly coated with fine bread crumbs browned with a little garlic and onion and then the whole thing including the butter was poured over romaine lettuce. The bread crumbs is much better than using flour.
Awesome scallop entree! Simple and quick to prepare... Two things I look for when cooking most of the time! We loved this and had it with Fettuccine Alfredo. Great combo!