This was one of the dishes that I coooked on Christmas as part of the Feast of the Seven Fishs.
4 Ounce (3 U10 Scallops used)
1 (Zest and juice)
Garlic powder/Minced garlic
Ground black pepper
1)Pat dry the scallops
2)In a Large Saute Pan, heat butter over med-high heat.
3)Add in the olive oil. Once oil is hot drop in the Scallops.
4)Sprinkle in all the dry spices over the scallops, roughly using 1 1/2 tsp total per side, do not coat the scallops with the seasoning you just want a light coating.
5)Zest half of one lemon over the scallops and let cook for about 3-4 minutes per side.
6)Once you flip the scallops over, repeat the adding all the dry seasonings
7)After the seasonings are added zest the other half of the lemon
8)Cut open the lemon and squeeze in the lemon juice (be careful because it will start to smoke at you, also you can use white wine instead of the lemon juice)
9)Let cook for 1 more minute and remove scallops from the pan. You can let the remaining oil and lemon juice cook down for a minute or two longer and drizzle over the scallops if desired.
Cooking scallops to perfection needs a little bit of experience and here is a recipe for scallops with lemon butter sauce that will get you going for those perfectly cooked scallops. Try this recipe as it is mush easier than most and will make you confident of getting your hands on scallops next time.