THE ULTIMATE SCALLOP

Seared scallops drizzled in lemon butter

The secret to an ultimate scallop number one is the freshness, secondly a very dry scallop, and lastly a hot pan for a crispy sear. For the longest time, I shied away from cooking scallops because Chef Robert Carter at Peninsula Grill here in Charleston, SC was a master of this dish. Now that he is retired, I am trying my hand at The Ultimate Scallop! I should have attempted this earlier because it is so quick and easy. Scallops are rich, so even 3 large ones might serve a dainty eater. 10 large fresh scallops

1 tablespoon olive oil, or less
Salt and pepper to taste
2 tablespoon unsalted butter, chopped into small pieces
1 lemon, zest and juice of
1 clove garlic (optional) minced
2 tablespoons parsley, chopped

Heat a medium to large skillet on medium high heat; a large skillet if you are doubling this recipe (and cook in batches). Oil pan with olive oil, the smallest amount just to cover the bottom. Dry the scallops thoroughly and season with salt and pepper on both sides. Place in hot skillet and do not crowd the pan (they should not touch). Do not stir and cook 2-3 minutes per side. Depending on the heat, it took 3 minutes for my scallops to brown properly. You want a heavy sear and deep brown color before turning.The brown bits left in pan add to the flavor.

When cooked on both sides, remove scallops from the skillet and set aside. Squeeze lemon juice into the skillet with the zest. (If you are using garlic, you would add at this point; I think garlic overpowers the delicate scallop.) Whisk in butter, a bit at the time so your sauce emulsifies and thickens.

Add the scallops back in the pan and drizzle with the sauce. Serve immediately and garnish with the parsley. Serves 2.

I think tabouleh as a side dish would be a perfectly refreshing choice…with light and complimentary flavors for a spring and summer dinner!