Pan Fried Scallops | Serves 4
I created this recipe for a collaboration with Cornell Cooperative Extension’s Marine Program Choose Local F.I.S.H. Project. I urge you to check out this “how-to” video as well as the 10 others that we created during the height of COVID. Learning how to cook with Fresh Indigenous Sustainable + Healthy seafood is the way to go. When it comes to scallops, make sure to ask for “dry scallops” vs. ““wet”. The latter are soaked in chemicals…
INGREDIENTS
1 1/2 lb. scallops
1 lemon, for cleaning scallops
salt, for cleaning scallops
3 tablespoons ghee (or butter)
1 to 2 lemons, juiced
to taste, salt
to taste, black pepper
METHOD
To clean scallops, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Miix with your hands (or a wooden spoon) and let sit for one minute. Then rinsefixins.old water and place on a clean, dry side towel or layered paper towel for 5 minutes to ensure that water is absorbed. As the scallops must be dry, you may need to individually dry them with a clean paper towel.
In a large sauté pan, heat ghee or butter on medium. Place scallops in pan and cook for about 5 minutes ensuring that they are browning. Flip and cook the other side for the same amount of time. For well done scallops, you can cook longer. Finish with lemon juice, salt and pepper to taste.