Pan Seared Scallops

Yes I can cook a scallop. When I got home from work I made myself a vodka gimlet and headed for the kitchen. I followed the recipe on epicurious.com and the result was so delicious. Scallops can go pear shaped so easily. One minute too long on the heat and forget about it. But not tonight. Tonight I fought the scallop and I won.

I removed the side muscle on the few scallops that had it still attached.

Scallop with side muscle.

Scallop without side muscle

Rest them on paper toweling for 10 minutes. Season with salt and pepper.

Heat the skillet with olive oil until it was simmering. Added each scallop and DID NOT touch it for 3 minutes. Flipped each one and added about 3 tablespoons of cold butter and some fresh thyme sprigs.

I let them sit for about another 3 minutes and moved the scallops to a plate. Next I added a squeeze for 1/2 a lemon and about a 1/4 cup of white wine to the pan and let that simmer for about a minute.  Add just a bit more cold butter to finish. The sauce is poured over the scallops and you are good to go. The sauce was on point.

And if you want to try to master the scallop click here. 

The recipe is very easy to follow.