An extremely simple appetizer or main entrée – you decide. The recipe ingredients reflect a single serving. Increase amounts to accommodate your desired menu. Remember, these are big, so one per person as an appetizer or three per person for an entrée . Lemon Infused Extra Virgin Olive Oil is being used and can be purchased on-line at Spicewood Food Company.
1 sea scallop (2.5- 3.0 oz) rinsed and patted dry
1 tablespoon of Lemon Infused Extra Virgin Olive Oil
Sliced lemon for garnish
Kosher salt and pepper
Lightly season cleaned and dried scallop with a dash of kosher salt and pepper. Heat 1 tablespoon of lemon infused olive oil in a small skillet over medium high heat. Place scallop in pan with heated olive oil that should be sizzling, cover and sear for 4 minutes. Turn, cover, and cook for an additional 4 minutes. While scallop is searing, slice lemon and place on a small serving dish. Once scallop is cooked, remove from skillet. Place on top of sliced lemons and serve immediately. If choosing to make more than one do not overcrowd the skillet or they will not sear properly.
TryFerrari Carano Chardonnay (Alexander Valley), Hahn Estates Chardonnay (Monterey), Salneval Albariño Rίas Baixas Cosecha White Wine Valle Del Salnes (Spain), Paulaner Hefe-Weizen (Germany) with lemon wedges, Samuel Adams® Hefeweizen (Boston, MA) with a lemon wedge, or try my Limoncello Martini.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.