Seared Sea Scallops Chef John's Recipe

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Seared Sea Scallops

"Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste."

Ingredients :

1/2 cup all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Notes :

I have also added Parmesan cheese to these while they are in the oven, which adds another flavor dimension.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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