Thursday, February 5, 2009

Pan Grilled Sea Scallops

This recipe came from one of my new cookbooks that I got for Christmas, The New England Clam Shack Cookbook.

1.5 pounds of sea scallops
1/2 tsp salt
1/2 tsp sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsp olive oil
Lemon wedges

If the scallops are damp or wet, pat dry with paper towels. To make the seasoning mix, in a small bowl, combine the salt, sugar, basil, thyme, garlic powder and onion powder. Stir well.

In a large skillet heat the oil over the medium-high heat. Sprinkle the scallops very lightly on both sides with the seasoning mix. When the oil is hot, arrange scallops in the pan in a single layer, without touching. Cook, adjusting the heat if necessary, until the bottoms are nicely browned and caramelized, 3 to 4 minutes. Turn with tongs and cook on the other side until the scallops are just firm to the touch and lightly browned on the bottom another 2-4 minutes, depending on their size.

Serve with lemon wedges.

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