Friday, September 4, 2015

Pan Seared Scallops

Pan Seared Scallops
(File Photo)
Yesterday was hot outside- a hot day in September!  Inside the A/C was keeping our home so comfy.  This heat did bring a change in dinner plans.  My plan was to use my oven & the Eggplant that were just waiting in my fridge.  Feeling the high humidity whenever I stepped outside did I ever change my plans.  While my hubby & I were volunteering delivering Meals on Wheels to senior citizens in town I kept thinking about those Eggplants in our fridge.  No heating the oven yesterday!  Grilling was my second choice.  The quick trip to our grocery store ended that thought with the display of the fillets of fish.  But, the large fresh Sea Scallops looked so good.  That was the answer to dinner.  Pan Seared Scallops with a microwaved "Baked" Potato & a fresh veggie salad.  Oh yum!  It was so good!  It also was quick to prepare!

Pan Seared Scallops always taste so good!  They are ready very quickly, too.  So quick that the veggies need to be in works before starting the pan searing.                  

Pan Seared Scallops
     2 Servings

2 Tablespoon Olive Oil (for sauteing & baking)
3/4 lb. Sea Scallops (can be about 10- 12 large ones) I request the larger Scallops.

3/4 Cup Flour
Sprinkle of Paprika (to taste)

  1. Combine Flour & Paprika in a Gallon sized Ziploc Bag or small bowl.
  2. Rinse Scallops in cold water by using another bowl & then drain.
  3. Place Scallops on plate lined with a paper towel.
  4. Then place Scallops in Flour mixture & coat.
  5. Add Olive Oil to a skillet or a saute pan. 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 3 minutes on the first side.
  6. Turn the Scallops over and continue to cook for 3 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.
This is a quick & easy dinner!  It's also great to make for special occasions.  Today is so much cooler.  I do have Eggplant in my fridge! :)


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