What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Seared Scallops

 Ingredients:

  1. fresh sea scallops
  2. 2T bacon fat
  3. salt and pepper to taste
Directions:
  1. place sea scallops on paper towel and gently dry them on all sides
  2. season with salt and pepper
  3. heat skillet on high with bacon fat
  4. place scallop in pan and gently press down making sure to get a good contact with the pan
  5. sear on one side for 1 minute, depending on thickness
  6. flip
  7. sear for another 45-60 seconds
  8. you want the scallop to be slightly translucent in the middle, cooked to a medium doneness
  9. rest on a plate for a few minutes and serve
patted dry and seasoned

patted dry and seasoned

searing on first side

searing on first side

finished product w/ cucumber and radish salad

finished product w/ cucumber and radish salad
There is nothing more simple and delicious than preparing fresh sea scallops.  You really want the shellfish to shine here.  That being said, only spice with a pinch of salt and pepper.  I would take it easy on the salt if you are cooking with bacon fat.  The salty bacon fat really gets absorbed in the scallop and you can taste it throughout.  Also by drying the scallop off first with a paper towel it ensures that you get a nice crust on the side of the scallop you are searing.  Make sure you wait for the pan to be super hot before you throw the scallops in and don’t go anywhere because this a quick meal.  I garnished my scallops of with a side dish of radish and cucumber salad which can be found here.  I have been making it a point to eat more seafood.  I live in the Ocean State, I should eat it all the time.  Enjoy the bounty of the sea!
—JM—

One comment on “Seared Scallops

  1. Wendy
    June 29, 2014

    I also live in the Ocean State and just got home from Dave’s market with sea scallops, radishes and English cuke , so I will be making this dish today.

    Thx

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This entry was posted on March 10, 2014 by in Dinner, Lunch and tagged , , , , , , , , , , , , , , , , .
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