Pan Seared Scallops

Name: Pan Seared Scallops
Ingredients: 16 Large Scallops (about 1.5#); 3T extra virgin olive oil; salt and freshly ground white pepper to taste; 1T fresh lemon juice; 2T butter; Garnish:; 1c radish (or daikon sprouts); 1c julienned scallions (white and green parts)

8 ingredients

1 steps

Ingredients

16 Large Scallops (about 1.5#)
3T extra virgin olive oil
salt and freshly ground white pepper to taste
1T fresh lemon juice
2T butter
Garnish:
1c radish (or daikon sprouts)
1c julienned scallions (white and green parts)

Directions

1

{"0":"Place scallops in a bowl, add 3T olive oil and season with salt and pepper. Toss to combine thoroughly.","1":"Heat a nonstick pan over medium high heat.","2":"add 8 scallops and sear one side only for 2m, until a nice brown crust forms.","3":"Turn with a pair of tongs and turn off the heat. Leave scallops on the pan for 1m for medium rare or to desired doneness.","4":"transfer to a plate and cover with plastic wrap.","5":"Pour off and reserve the scallop juices wipe pan clean with aclean cloth.","6":"Repeat with remaining scallops and set aside on the same plate.","7":"return scallop juices to the pan and add the lemon juice and butter. stir together over medium heat until butter is melted and the sauce is warm.","9":"serve with 3\/4 cup of barley-wild rice compate"}