Perfect Pan Seared Scallops
Wet-packed supermarket scallops nuh gwan to mek dis dish. Jamaican chef Nigel Spence knows any good scallop supper starts with dry-packed scallops free from phosphates (which soaks up water that adds weight to your per-pound shellfish at the market and then ruin your recipe once you get them home). Throw in a pinch of parsley, a little squeeze of lime and heat things up with minced Scotch bonnet peppers and you have spicy, succulent, scrumptious scallops. Irie.
1 lb dry-packed scallops
Salt and pepper
3 tablespoons unsalted butter
Lemon wedges
1 tablespoon minced fresh garlic
1/4 teaspoon minced Scotch bonnet pepper
1 tablespoon chopped parsley
Fresh thyme sprig
Remove the scallops from the refrigerator and let them sit at room temperature for 10-15 minutes.
Pat them dry with a paper towel and season them generously with salt and pepper.
Heat a non-stick pan over medium-high heat and add 2 tablespoons of butter.
When the butter is melted and foamy, and just beginning to smoke slightly, add the scallops to the pan, making sure to leave enough room between them.
Sear the scallops for 2-3 minutes on each side, until they are golden brown and caramelized.
Add thyme sprig 1 minute before removing scallops form the heat
Remove the scallops from the pan and add the third tablespoon of butter to the same pan.
Add the minced garlic
When the butter is melted and foamy, add the scallops back into the pan and swirl them around to coat them with the garlic butter.
Add the scotch bonnet pepper.
Squeeze some lemon juice over the scallops, remove from the heat garnish with chopped parsley and serve hot.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755