Friday, February 19, 2010

Pan Seared Scallops, Yum!

Friday equals Fish Day! My local grocery store’s Fish Dept. will be quite busy today! Yesterday, as I was glancing through the new sales flyer from Big Y, “Fresh Wild Caught Sea Scallops” are featured. An extra temptation in purchasing Sea Scallops is the added fact that when using a Silver Coin the result will be an additional $2 discount. So, today’s dinner includes Pan Seared Scallops! Sweet!

For so many years the decision of what will be on our dinner table has been made around the Sales for the week at my grocery store. Unless, of course, there is a special occasion. Coupons and Specials are the way to shop. It has always been a way of life learned from my own childhood.

This afternoon the Sea Scallops will be purchased and dinner will be prepared quickly and easily!

Pan Seared Scallops
Serves two - three people

1 tablespoon Olive Oil (Sauteing & Baking)
1 lb. Sea Scallops (can be about 10 large ones) I request the larger Scallops.
½ cup Flour
Sprinkle of Paprika (to taste)
* * * *
If needed, 1 additional tablespoon Olive Oil

1. Combine all dry ingredients in a Ziploc Bag or small bowl.
2. Rinse Scallops in cold water by placing in a bowl, rinse & drain.
3. Coat Scallops in Flour mixture and place on a plate.
4. Put Olive Oil in a skillet or a saute pan. Then turn heat to medium/high heat. (I use a non-stick pan.) Heat until hot but not quite smoking. Take pan off heat and add the Scallops to the pan. Place back on heat and cook Scallops for 2½ minutes on the first side.
5. Then, if needed, add the additional Olive Oil in the pan.
6. Turn the Scallops over and continue to cook for about 2½ minutes on the second side, or until golden brown and just cooked through.
7. Remove one Scallop from pan, cut with a knife and see if done. If not, then saute all for another 30 seconds.

In our fridge is some remaining Cole Slaw. Yams will be placed in our Microwave. This makes for a scrumptious dinner!

The Yams will be washed, cut into about 1/2" slices, and poked with a fork. Then, the slices of Yams will be placed in the rose colored 8” Pyrex Baking Dish. After adding 2 TBS. Water, cover with Glad Wrap, leaving one corner 1/2" open. Microwave about 6 Minutes on High, rotating the Baking Dish once. The total time depends on the individual Microwave Oven. For me, baking the Yams in the oven results in dry veggies. For that reason I always use the Microwave for Yams.

We always enjoy this tasty, colorful dinner! Do you like Sea Scallops?

We will enjoy dinner tonight!


teresa said...

these look delicious!

Jim Moran, LongmeadowBiz said...

These pan-seared scallops were delicious. I can attest to their great flavor since I ate half of them.

Kathleen said...

Yum. These sound delicious!!!

Mary Bergfeld said...

Judy, these look wonderful. We adore scallops and can't get enough recipes for their use. I hope you have a lovely day.