PAN-SEARED SCALLOPS in Basil, Lemon & Garlic Butter
Ingredients
12 oz. Jumbo scallops, shelled and cleaned
+/- 2 tbsp. Canola oil (or other high smoke point oil)
6 tbsp. Unsalted butter, cut in 1 tbsp. pieces
4 cloves Garlic, smashed and peeled
6 large Basil leaves, 2 torn 4 for garnish
4-6 slices Lemon
AND
4 wedges Lemon, for serving
AND
1 c. Unbleached all-purpose flour
1-1/2 tbsp. Badia™ Lemon Pepper seasoning
AND/OR
Kosher salt
AND
Freshly-ground black pepper, to taste
Preparation
• Over medium flame, heat about one tbsp. of the oil.
• In a pie plate (or other similar dish), whisk together the flour and lemon-pepper seasoning (or salt and pepper).
• Pat dry the scallops with paper towels.
• Dredge the scallops in the flour mixture, shaking off any excess.
• Place scallops in skillet and cook about 2-3 minutes, until nicely browned. (Use additional oil as necessary.)
• Carefully flip scallops and cook for an additional minute.
• Remove scallops to a plate and tent with foil.
• Melt the butter in the pan, scraping up any browned bits,
• Add the lemons and garlic, and sautée until the garlic is just fragrant, about one minute.
• Continue to cook until the sauce is slightly thickened.
• Return scallops to the skillet, and finish cooking for about one minute, while spooning sauce over top.
• Shut off heat, and add the basil, continuing to spoon the sauce over the scallops. Taste sauce, and adjust seasoning as necessary.
• Serve immediately with rice or buttered egg noodles, a green vegetable of choice (spinach is great!) and a dry white or blush wine.
There seems to be a misconception (among some) that scallops are tricky to cook. Not at all! In fact, they’re the easiest shellfish to cook next to shrimp, and this is a great recipe to learn cooking scallops.
It is a straightforward recipe with the marvelous freshness of the lemon and basil beautifully complementing the sweetness of the scallops. Simplicity that yields an impressive result!
Jumbo scallops should not cook for more than 5 minutes tops, or else the become rubbery and tough. Also, adding the basil off the heat at the very end preserves its freshness and prevents it from becoming a dull, dark greenish-brown.
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