Lemon Pepper Scallops

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These Lemon Pepper Scallops are pan-seared sea scallops seasoned with salt, pepper, and fresh lemon. They take only a few minutes to cook and require little prep.

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Scallops are probably one of the easiest of seafoods to cook perfectly with only a few key steps. The secret to a crispy seared crust is to ensure the surface of the scallops are completely dry-- a paper towel works great for this. Wait to season the scallops until immediately before cooking so that the salt doesn't draw out moisture to the surface.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Microplane/Zester

• Citrus Juicer

• Sea scallops

• Butter

• Lemon

• Coarse sea salt and black pepper

• Flaked sea salt

• Avocado oil or other neutral, high-heat oil

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DIRECTIONS

STEP 1: DRY

• Remove the thawed scallops from the fridge about 20-30 minutes before cooking. Pat them dry with a paper towel to remove all moisture from their exterior.

STEP 2: SEAR

• Heat skillet over medium/medium-high heat for 2-3 minutes.

• Add oil to pan.

• Season the largest side of the scallops with coarse sea salt and black pepper.

• When the oil begins to shimmer and smoke, place the scallops in the pan, seasoned-side down, with about an inch of space in between adjacent scallops.

• Leave undisturbed for about 2 minutes until the crust develops.

STEP 3: FLIP

• Season the top of the scallops with salt, then reduce heat to low.

• Flip the scallops and add the butter and lemon juice to the pan.

• Baste the scallops with the lemon butter for about another minute until the scallops are cooked.

• Remove from pan and place on a wire rack to slightly cool.

STEP 4: PLATE

• Plate the scallops and top with lemon zest and flaked sea salt.

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INGREDIENTS

Makes 3-4 servings

• 1 lb dry sea scallops, medium to large

• 1/4 C butter, cubed

• Zest of one lemon

• 1/2 lemon, juiced

• Sea salt and black pepper to taste, coarse

• Flaked sea salt

• 2 TBSP avocado oil or other neutral, high-heat oil

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