Seared Seasoned Sea Scallops

Scallops dredged in flour, oregano, thyme, salt and lemon pepper, sauteed in extra virgin olive oil and tossed with lemon juice and parsley.

Ingredients -

1/2 cup All-Purpose Flour
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
2 teaspoons Seasoning Salt
2 tablespoons Lemon Pepper
16 Sea Scallops, rinsed and drained
4 tablespoons Extra Virgin Olive Oil
4 tablespoons chopped Fresh Parsley
4 teaspoons Lemon Juice

Preparation:

1. Combine flour, oregano, thyme, salt and lemon pepper in large mixing bowl.

2. Dredge scallops in breading mixture until scallops are well coated. Shake off excess.

3. In a large saute pan, heat oil over high heat, until oil is nearly smoking.

4. Sear 4 scallops at a time, approximately two minutes per side. Repeat with remaining scallops.

5. Toss with lemon juice and parsley.

	Variations and Recipe Ideas:

Cooking Tip

Keep Scallops Warm

Place scallops on a baking sheet in 200 F oven to keep warm until ready to serve.

Cooking Tip

Curry Sauce

In a saucepan, 1 tablespoon unsalted butter over medium-high heat. Add 1/2 cup finely chopped onion and sauté until tender, about 3 minutes. Add 2 teaspoons minced fresh ginger, 1 teaspoon minced garlic and 4 teaspoons curry powder, and cook, stirring, for 1 minute. Add 1 cup chicken stock and 1/2 cup fresh orange juice, and bring to a boil. Cook until reduced by half, stirring occasionally. To curry sauce, add 1 cup heavy cream and cook until thickened, approximately 1 minute. Strain the curry sauce into a clean serving bowl.

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