Seared Scallops with Garlic & Citrus Zest
Spring and summer were practically made for seafood! This amazing recipe for seared scallops comes from Chef Eric Crowley of Culinary Classroom. For more information about Eric and his delicious recipes and techniques, visit Culinary Classroom.
· 8 large sea scallops, cleaned and dry
· 1/2 teaspoon lime zest
· 1/2 teaspoon lemon zest
· 1 teaspoon minced garlic
· 2 tablespoons lime and lemon juice
· 1 ½ tablespoons butter, room temperature
· 1 tablespoon olive oil
· Salt and pepper to taste
· 2 tablespoons fresh dill chopped
· 8 ounces cooked white rice or pasta
Heat olive oil in a skillet on medium-high heat until the oil is very hot. Then add scallops in a single layer and sauté until the scallops are browned on one side, about 2 minutes. Turn the scallops over and continue to cook until the scallops are slightly firm, about 2 more minutes. Remove the scallops to a warm dish. Lower the heat on the skillet to medium-low. Add the zests, juice and garlic all at once to the pan. Scrape up the fond that is on the bottom of the pan. Add the butter and heat until it melts. Add salt and pepper to taste.
Drizzle the sauce over the scallops and garnish with dill. Serve with rice or pasta.