Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
Dry scallops gently with paper towel.
Put oil in medium-sized frying pan and turn heat to medium. Add
butter, and while butter melts, dredge each scallop in flour on both
sides. When butter is starting to foam, add scallops to pan. Cook
until scallops are barely browned on both sides and starting to feel
firm, but not until they feel completely firm, about 2 minutes per side
for the initial browning. (This will depend on the thickness of your
scallops. Mine were quite thick.)
When both sides are browned slightly,
add garlic, lower heat a little, season with salt and pepper as desired,
and cook about 2 minutes more, either stirring or shaking the pan so
the garlic is well distributed around all the scallops. Garnish with
parsley and serve hot, with lemon slices if desired.
- See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpufIngredients
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound sea scallops (about 12)
- 2 tablespoons butter, divided
- 1/2 cup white wine or chicken broth
Directions
- In a small bowl, combine the chili powder, cumin, salt and pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
- In a large heavy skillet over medium heat, melt 1 tablespoon butter. Cook scallops for 2 minutes on each side or until opaque and golden brown. Remove from the skillet; keep warm.
- Add wine to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops. Yield: 4 servings.
Originally published as Southwestern Scallops in Country Woman June/July 2008, p29
Ingredients:
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe) - See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
Dry scallops gently with paper towel.
Put oil in medium-sized frying pan and turn heat to medium. Add
butter, and while butter melts, dredge each scallop in flour on both
sides. When butter is starting to foam, add scallops to pan. Cook
until scallops are barely browned on both sides and starting to feel
firm, but not until they feel completely firm, about 2 minutes per side
for the initial browning. (This will depend on the thickness of your
scallops. Mine were quite thick.)
When both sides are browned slightly,
add garlic, lower heat a little, season with salt and pepper as desired,
and cook about 2 minutes more, either stirring or shaking the pan so
the garlic is well distributed around all the scallops. Garnish with
parsley and serve hot, with lemon slices if desired.
- See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
Dry scallops gently with paper towel.
Put oil in medium-sized frying pan and turn heat to medium. Add
butter, and while butter melts, dredge each scallop in flour on both
sides. When butter is starting to foam, add scallops to pan. Cook
until scallops are barely browned on both sides and starting to feel
firm, but not until they feel completely firm, about 2 minutes per side
for the initial browning. (This will depend on the thickness of your
scallops. Mine were quite thick.)
When both sides are browned slightly,
add garlic, lower heat a little, season with salt and pepper as desired,
and cook about 2 minutes more, either stirring or shaking the pan so
the garlic is well distributed around all the scallops. Garnish with
parsley and serve hot, with lemon slices if desired.
- See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
Ingredients:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
8 large sea scallops or about 1 pound bay scallops
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish
fresh lemon slices to squeeze over if desired
(I did eat it with the lemon, which was my only real change to the recipe)
Instructions:
Dry scallops gently with paper towel.
Put oil in medium-sized frying pan and turn heat to medium. Add
butter, and while butter melts, dredge each scallop in flour on both
sides. When butter is starting to foam, add scallops to pan. Cook
until scallops are barely browned on both sides and starting to feel
firm, but not until they feel completely firm, about 2 minutes per side
for the initial browning. (This will depend on the thickness of your
scallops. Mine were quite thick.)
When both sides are browned slightly,
add garlic, lower heat a little, season with salt and pepper as desired,
and cook about 2 minutes more, either stirring or shaking the pan so
the garlic is well distributed around all the scallops. Garnish with
parsley and serve hot, with lemon slices if desired.
- See more at: http://www.kalynskitchen.com/2005/12/kalyns-kitchen-cooksthe-best-recipes_21.html#sthash.zg4iaYXE.dpuf
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