SEARED SCALLOPS WITH RICK'S RUB FISH AND SEAFOOD

Chef Rick
 
For this easy seared scallop dinner, ask your local fish monger for Large Sea Scallops
 


INGREDIENTS:
1lb Large Sea Scallops
2 Tbs Rick’s Rub Fish & Seafood seasoning
1 Tbs butter
1 tsp olive oil
 
METHOD:

1. Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat scallops dry with paper towels, as the surface moisture impedes browning
2. Gently rub the scallops with Rick’s Rub Fish & Seafood seasoning until evenly coated. Let stand for 10 mins
3. Heat a 10- or 12-inch non-stick skillet over medium heat for 1 to 2 mins
4. Add butter and olive oil to hot pan. Place scallops in pan and let sear until brown and crisp, about 2 to 4 mins. NOTE: make sure to not overcrowd the pan, as this will cause the scallops to poach, not sear
5. Turn scallops and let sear another 2 to 4 mins or until browned. Remove from heat and serve immediately

 
Serve with fresh green salad and boiled new potatoes
Serves 3

---