Scallops seem to be an intimidating meal for many beginning chefs but it shouldn’t be that way. They are fairly easy to prep, cook and turn into an elegant meal with a high “wow” factor. They’re even fairly healthy depending on how you cook them and have an extremely fast turnaround from raw to on your plate. We used frozen “dry” scallops from Whole Foods and just thawed them in the fridge overnight. If at all possible, try to purchase “dry” scallops. This means they haven’t been soaked in a “plumping” liquid designed to make you pay more by the pound and foiling your attempts at a great sear. What happens if you have a “wet” scallop is that once you put that baby on your hot pan, it releases the excess liquid and ruins your chances at any carmelization. Bummer. But, not to worry, if you can’t find dry scallops, just make sure you press your thawed or fresh scallops before cooking to release that excess liquid.

Some people prefer their seafood to taste less “seafood-y”. This is a good recipe for those folks. Granted, you’ll like it too. So it’s a win-win!

Ingredients:
Scallops*
Oil or butter**
1/2 lemon or 2 Tbsp lemon juice
1/2 Tbsp parmesan, finely grated
Seasonings: kosher salt, cayenne pepper

*I usually serve 3 or 4 scallops per person. Depends on the size of the scallop and the rest of your menu.
**Use something with a high smoke point. I used a mix of veggie oil and some browned butter for flavor.

Sprinkle your scallops with the cayenne and kosher salt. Heat your oil over a medium high heat in a large skillet.  Definitely use a non-stick pan for these guys! You want your oil to be shimmering and extremely hot before you put your scallops in. This will ensure a nice “crust” on the scallop. Lay your scallops in once your oil is hot enough. Let them sizzle and pop for about 3 minutes. Lift up the first scallop you placed in the pan. If it’s brown, time to flip…if it’s still pretty white, wait a bit more. Once they’re ready, flip them over and squeeze the lemon over them. Be careful, lemon juice and hot oil tend to spit pretty furiously!

Now it’s time to sprinkle about half of your parmesan over the tops of the scallops. Wait another minute or two and flip one more time. Let the cheese melt a bit and then serve.

Enjoy!