A Cooking Fool

Seared Sea Scallops

Posted By: The Fool
Date: Thursday, March 30 2006, at 4:36 p.m.

These tender seared scallops with a delicate herb crust make an elegant main course. Quick and easy. If you like scallops this is a goodie! Ingredients 1/2 cup all-purpose flour 2 teaspoons seasoning salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 tablespoons lemon pepper 16 sea scallops, rinsed and drained 2 tablespoons olive oil 4 tablespoons chopped fresh parsley 4 teaspoons lemon juice Directions 1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides. 2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.

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Seared Sea Scallops
The Fool -- Thursday, March 30 2006, at 4:36 p.m.

 

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Message: > These tender seared scallops with a delicate herb > crust make an elegant main course. Quick and easy. If > you like scallops this is a goodie! > Ingredients > 1/2 cup all-purpose flour > 2 teaspoons seasoning salt > 1/2 teaspoon dried oregano > 1/2 teaspoon dried thyme > 2 tablespoons lemon pepper > 16 sea scallops, rinsed and drained > 2 tablespoons olive oil > 4 tablespoons chopped fresh parsley > 4 teaspoons lemon juice > Directions > 1. In a large bowl, mix together flour, salt, oregano, > thyme and lemon pepper. Roll scallops in flour mixture > until lightly coated on all sides. > 2. Heat olive oil in a skillet or frying pan over high > heat. Add 4 scallops to the pan and sear on all sides > (about 2 minutes for each side). Remove scallops from > pan and place on a plate in the oven to keep warm > until ready to serve. Repeat 3 times until remaining > scallops are cooked. Toss with parsley and lemon > juice.
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