Those of you who love scallops in the same way that I do already know how easy they are to prepare. Tender, sweet, and delicious, scallops make an impressive and elegant meal in about ten minutes time. I keep a bag in the freezer just for times when I really crave them, which is more often than I care to admit. The only advance planning required is to thaw them in the fridge overnight.
This is the recipe I use most often, and it serves one because the picky Mr. O-P doesn't care for scallops. It can easily be doubled, tripled, quadrupled, etc. depending upon the number of people you are serving, just be sure to increase the size of the pan. The sauce is delicious and excellent when served over rice (We always end up with way too much rice from Chinese carry out, so I freeze it for such occasions.) or angel hair pasta.
Scallops with Lemon Butter
4 sea scallops
1 Tablespoon canola oil
Pinch of Old Bay seasoning
Salt & freshly ground black pepper
1 tablespoon butter
1 tablespoon capers
Chopped fresh parsley, for garnish
Heat oil in a large saute pan over medium heat. Dust both sides of scallops with Old Bay seasoning. Carefully place in hot pan and saute on each side until golden brown, about 3 minutes per side. Carefully drain off excess oil, if any, and turn off heat. Drop in butter and capers, and squeeze in the juice from the half lemon. Shake pan to blend ingredients. Salt and pepper, to taste. Serve at once, garnished with parsley.
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