Quick, easy and elegant. A wonderful starter for two or add wild rice and asparagus for a special entree.
Toast pine nuts. Heat a pan over medium heat for a couple minutes and add the pine nuts. You don’t need anything else, no oil, no salt, no pepper
Allow the pine nuts to toast for 30 – 45 seconds, and then toss them in the pan
Let them go another 30 seconds or so, and then toss again
Repeat this process until you start seeing them just brown, then remove them let them cool
Be careful, not to burn them. They can go from nicely browned to burnt, very quickly, so I suggest you stick around, rather than walking away for a couple minutes
Heat olive oil in medium sized saucepan, medium high heat. Pat scallops dry softly. Salt and pepper before adding to saucepan. Add scallops and cook for three minutes.
Add butter to pan along with garlic and herbs. Turn scallops over and cook until golden – approximately 2 minutes.
Squeeze lemon juice over scallops and served.
When you are searing the scallops, be sure to leave some space between each so that they are not touching.
Contributor: Robyn Gleason from Simply Fresh Dinners