Pan Seared Diver Scallops (Quick and Easy)
This is an easy and very basic recipe that fully showcases the flavor of the scallops. We will post some other more savory recipes later.
- 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. Here’s the big tip: cover the scallops, top and bottom with paper towel and put them in the microwave 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.