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
- 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
- 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