Our giant-sized sea scallops have such a perfect, sweet flavor and buttery soft texture, that anything added to them in cooking should be used in a subtle way. Try this to add a hint of lemon and spices, with a little crunch. Be sure not to overcook them!
Serves 2-3 as an entree
- 1/2 tsp. ground sea salt
- 1/2 tsp. garlic powder
- 1 tsp. lemon pepper seasoning
- 1/2 tsp. ground ginger
- 1 tsp. seasoned bread crumbs
- 1 tsp. yellow corn meal
- 1 tsp. finely grated lemon peel
- 1 Tbsp. vegetable or canola oil
- 1 lb. Dry Scallops (Use fresh Sea Scallops or thaw if using frozen Sea Scallops).
In a small bowl, mix together the first 7 ingredients. Pat each scallop dry with paper towels, then lay out in a single layer on a plate lined with a paper towel. Take each scallop and sprinkle the crumb mixture over each scallop, using your fingers to press it firmly into the scallop and help it stick.
Heat oil over medium-high heat in a large skillet. When oil is hot, add the scallops to the pan. Let scallops cook for approximately 3-4 minutes before turning, looking for a nice golden brown color to develop. Then, using tongs flip and cook about another 3 minutes until golden brown. Serve immediately with potatoes or rice pilaf.