Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.
Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
Two tablespoons avocado oil
1 tablespoon garlic, or 2-3 cloves
Salt and pepper, to taste
1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
A small handful of chopped chives
Sprig of rosemary
Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.