Seared Scallops with Lemon Butter Sauce and Crab Cakes

Vacation Day Dinner! I made this scallop recipe last year and decided it was going to be our go-to scallop recipe. It was easy and delicious.

I found this recipe on the Completely Delish site. I forgot to add the thyme... Oh well.

The Crab Cake recipe is from Quattro's. Spot on!

Seared Scallops with Lemon Butter Sauce

Ingredients-
1 lb large sea scallops
Salt and pepper
3 tablespoons butter
1 teaspoon fresh thyme
Juice of half a lemon

Method-
Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.

Melt butter in a large skillet set over medium-high heat. Add thyme.

Add scallops seasoned side down and cook without disturbing for 3-4 minutes until well browned.

Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.

Quattro's Crab Cakes

Ingredients-
1/4 cup of diced red peppers
1 oz chopped shallots
1 oz chopped scallions
1 egg
1/2 lb Lump Crab Meat
1 cup crushed Ritz Crackers
2 tbsp mayonnaise
1 tsp Dijon Mustard
Salt & pepper to taste

Method-
Saute peppers, shallots, and scallions. Let them cool off.

In a bowl, mix all the other ingredients, (I left out the egg), along with the sauteed vegetables once they are cooled.

Divide into 6 equal parts, then form into cakes.

Using a non-stick pan, heat up to medium and place the crab cakes in the pan. Cook until golden brown on both sides.

Sauce Ingredients-
1/2 teaspoon diced shallots
1/2 tsp scallions
1 tbsp butter
3 oz. sherry wine
juice from one lemon
1/2 cup white wine

Method-
In a pan, melt butter then add all ingredients. Bring to a boil and simmer until it reduces. Pour over crab cakes.