You won’t need to go to a fancy seafood restaurant to get succulent scallops if you follow this easy recipe! Scallops are easy to digest and you’ll find coating fresh scallops in flour (as a lot of restaurants do) is not necessary.
First, make sure you get high-quality, medium to large scallops. I personally prefer the wild caught scallops at Whole Foods. I think six per person is a nice filling amount.
Start cooking!
– Lightly coat a medium sauteeing or frying pan with avocado oil or olive oil.
– Then place the raw scallops in the pan on one of their flat side and start cooking on medium.
– Squeeze a generous amount of lemon over the scallops and sprinkle them with salt and pepper to taste.
– Cook about 4-5 minutes on each side, turning with a spatula until they are golden brown. This will get them cooked all the way through but not overcooked.
Voila! That’s it. Put them on a plate with some sauteed greens and lemon garnish and you are ready to dig into to a dish that feels so decadent.