Scallops and Spring
Seared Scallops with Lemon and Garlic


Daffodils at the Santa Rosa Original Certified Farmers Market
Spring is nearly here at the Santa Rosa Original Certified Farmers Market, and you can tell by the pots of daffodils that are appearing in the stalls. Grab last of the season lemons and garlic to make this simple appetizer.
Seared Scallops with Lemon and Garlic
zest of 1/2 lemon
juice of 1/2 lemon
1/4 teaspoon salt
a few grinds of pepper
1 tablespoon snipped chives
1 clove of garlic, grated on the zester
3 tablespoons olive oil
12 large scallops
1 tablespoon butter
In a bowl, combine the zest, lemon juice, salt, pepper, chives, and garlic. Whisk in olive oil. Set vinaigrette aside. Heat a skillet over medium high heat. Rinse scallops, and then pat them all dry with paper towels. Add butter to skillet, then sear the scallops on one side for 2 minutes; turn and sear on the other side for an additional 2 minutes. Do not crowd the skillet, or scallops will not get a nice sear. Immediately place the scallops in the bowl with the vinaigrette, gently tossing them to coat them with the sauce. Serve 3 scallops per person. Makes 4 appetizer servings.

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