Quick, easy and elegant.  A starter for two or add some wild rice and asparagus to make a special entree.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

INGREDIENTS:

 

• 300 grams Marina Del Rey Foods scallops
• salt and pepper
• 1 tablespoons extra virgin olive oil
• 3 tablespoons butter
• handful of fresh herbs – thyme, sage or tarragon
• 1 clove garlic, minced
• juice from 1/2 lemon
• 1/2 cup lightly toasted pine nuts
• Optional – capers – 3 tablespoons

Instructions

1. 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
2. Allow the pine nuts to toast for 30 – 45 seconds, and then toss them in the pan
3. Let them go another 30 seconds or so, and then toss again
4. Repeat this process until you start seeing them just brown, then remove them let them cool
5. 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  
6. 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.
7. Add butter to pan along with garlic and herbs.  Turn scallops over and cook until golden – approximately 2 minutes.
8. Squeeze lemon juice over scallops and served.  

Recipe Notes

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