Citrus-y Scallops

While Riley opted for sardines at the fish market, Dylan wanted scallops which are also listed as one of the "best choices" in the Monterey Bay Aquarium's Seafood Watch cards. Click here to see the Seafood Pocket Guide for the West Coast.

I remember reading something about scallops once: cook quickly, sauce lightly. Makes sense since scallops are so succulent and delicate. So, I followed that advice though I have no idea where I read that.

In a large, heavy-bottomed skillet I melted some butter with a splash of olive oil. I browned some minced garlic and pressed the scallops into the pan to sear them quickly on each side, probably two minutes per side. Leaving them on there longer would produce a thicker crust and nice color. Next time.

Then I squeezed a little lemon juice over them, added some capers, and salted them lightly. Add a little bit of freshly ground pepper and a dash of paprika for color.

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