Tuesday, August 28, 2007

Garlic Pepper Seared Scallops

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Garlic Pepper Seared Scallops

Prep time: 5 minutes
Sear time: 2-4 minutes

Serves 4 (or if you’re like us – 2)

1½ lb/ 680g scallops
Spice Depot Garlic Pepper to lightly coat the scallops (If you can’t find Spice Depot, use coarsely ground black pepper and a clove of garlic, minced)
Lime or lemon wedges

Rinse the scallops and pat dry. Place them in a bowl and toss with garlic pepper – as much as you like…the more you use, the spicier the dish. I like to use a moderate amount so I can still taste the sweetness of the scallops.

2. Heat a non- stick skillet over high heat.

When the pan is very hot add the scallops in a single layer. If there are too many to fit, do them in batches, keeping the cooked ones on a plate covered with foil. Flip them in 1-2 minutes (they should be golden on the bottom). Sear the other side in the same manner for another 1-2 minutes. Some people like them when the center is still pinkish, others like them fully cooked – center is still moist but white.

Serve with a simple green salad with a light vinaigrette, sauteed spinach or snow peas, or over rice or pasta. Squirt some lemon or lime juice and you’ve got a great easy meal in minutes.

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