See Also: Appetizers · Fish and Seafood
Pan - Grilled Scallops
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Great served with chilled Sauvignon Blanc.
1-2 tablespoons lemon or lime infused olive oil
1 clove garlic, minced
1 pound fresh scallops
sea salt
freshly ground peppercorns
paprika
1 - 2 tablespoons broth or water or white wine or orange juice
In a heavy bottomed saute or fry pan, heat the oil and cook the garlic for about 1 minute. Season each scallop with the salt, pepper and paprika. Arrange single layer in the pan and cook on medium heat only 30-40 seconds. Turn over and cook another 30-60 seconds, or until done. It depends on the thickness of the scallop. DO NOT OVERCOOK! Splash in your choice of liquid and cook to evaporate most of it. Serve with rice, on toast, on pasta or just on a plate!
Recipe created 2005-02-15.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.