Pan Seared Scallops
We made these with our gargantuan U10 scallops — an ounce and half each, tender and juicy — but this recipe will work with any decent-sized scallop, just adjust the cooking time. Talk about great taste in a hurry, you can get these from packaging to plate in under ten minutes. That’s less time than it takes to decide between the frozen cannelloni shells and the leftover pot roast.
These are also great on the grill; just oil them up and don’t poke them too much. They’re slippery little suckers and we’ve seen more than one of them go rogue.
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
8780 E CR 466
The Villages, FL 32162
2 tbsp canola oil
Place the scallops a paper towel. Lightly season with salt and pepper and let rest for 5 minutes at room temperature.
Heat a cast iron skillet or non-stick pan over a high heat.
Once the pan is very hot, add the oil.
Place each scallop carefully into the oil and cook untouched for 2 minutes.
Turn the scallops over and cook for a further 2 minutes and each side is a deep golden brown.
Serve at once with a side salad, pasta, or your favorite risotto dish.