Fresh sea scallops add a touch of class and elegance to any meal four course or not. They command attention whether served on a dinner plate or a piece of fine china, much like a star of an award winning musical on Broadway — Annie, A Chorus Line, Ain’t Misbehavin’, The Lion King.
And like incredible musicals that make your heart swell with joy, fresh sea scallops are amazingly good – tasty, delicate, and succulent — and worthy of a rousing standing ovation when cooked to perfection.
Today is your day! Treat yourself to something mouth-watering good that will make you sing Tomorrow at the top of your lungs today! Go ahead. You deserve it. Don’t worry. You won’t be misbehavin’ when you try this scallops recipe.
Oh no. You will roar like Simba from The Lion King and you won’t have to sing or ask, Can You Feel The Love Tonight. It will be obvious. There are so many easy, elegant scallop recipes available to try, including creamy bay scallop spaghetti and seared scallops with corn cream.
You will be surprised by how tremendously easy it is to prepare scallops. They cook great on the grill, on the stove, and in the oven. Scallops can be served with just about any side, including pasta, rice, potatoes, fruits, and vegetables.
Fresh sea scallops are great as an entree or an appetizer wrapped in maple-cured bacon or nestled in leafy green butter lettuce topped with a cherry tomato and a slice of mozzarella cheese. Either way you serve scallops they are sure to be a hit.
I buy scallops fresh from the neighborhood supermarket or seafood shop and cook them the same day of purchase. There is no denying the distinctive taste of fresh scallops straight from the ocean.
My favorite way to cook fresh sea scallops is to sear them in a skillet then line them up on top of a bed of crispy asparagus. You can also pair them with fresh steamed broccoli. Of course, there are various ways to cook fresh sea scallops. Click this video to see how we cook ours.
1 POUND OF FRESH SEA SCALLOPS
1 TEASPOON EXTA VIRGIN OILIVE OIL
1/4 TEASPOON WHITE PEPPER
1/4 TEASPOON SMOKED PAPRIKA
1/4 TEASPOON SEA SALT
WARM NONSTICK SKILLET ON MEDIUM HEAT
DRIZZLE OIL OIL OVER SCALLOPS, ADD SALT, PEPPER AND PAPRIKA
ADD SCALLOPS TO SKILLET COVER WITH LID
COOK FOR TWO MINUTES ON EACH SIDE