Simply Seared Scallops

Jump to recipe

I went to pick up my CSA farm share yesterday at Tangerini’s farm.  There is nothing like being on a farm.  It really is a happy place for me. 🙂  In addition to fresh lettuce, summer squash, beets, scallions and Bok choy, I went out in the fields to pick some fresh chives, thyme and oregano.  I also picked a few sugar snap peas too.sugar snapsThe local fish guy from Foley’s fish was selling fresh sea scallops and I knew I needed to get some of them too! The scallops were out of this world!  I mean melt in your mouth GOOD!

To prepare the scallops for cooking, I gave them a quick rinse.

rinse the scallop

I decided to simply sear the scallops in a bit of garlic infused oil and a tad of butter, to help with the browning.  I sprinkled a bit of sea salt and pepper on the scallops and added a few sprigs of thyme to the skillet to infuse it’s gentle flavor.

The scallops cooked up in now time and Russ and I were ready to feast!  Have you tried sea scallops? They are super yummy and quick to cook up in a skillet, on the grill or in your oven.scallops seared

We also enjoyed a big slab of carrot cake too…because, yesterday was my birthday! 🙂cake

Russ and the kids bought me my first ever Vitamix! I can’t wait to whip up all sorts of new recipes and treats!

4 replies on “Simply Seared Scallops

  • Samantha Matete

    Lovely recipe Kate! The best way to cook any seafood I think is simply seared in a little butter, salt and pepper. I found onions, garlic, leeks, any of those types of veges were a big culprit for my symptoms. I can live without the others but I miss garlic. Do you think I would still be ok with garlic infused oil? If so, how do I make my own? How mauch garlic to how much oil etc?

    • katescarlata

      thanks Samantha! Oh definitely try garlic oil. It is well tolerated by my FODMAPers and really does the job of infusing the nice garlic-y flavor without the pain or other IBS symptoms! Here is a quick recipe: I generally use extra virgin olive oil. If you make a batch, be sure to keep in the fridge as homemade garlic oil can lead to food poisoning if not refrigerated. To bring down to room temperature you can run warm water over the container you put it in and it will be perfect to use in homemade salad dressings recipes, to brush on vegetables or to cook to your desire. Enjoy!! Let me know how it goes.

  • Stephanie

    Thanks Kate, this inspired me to try scallops again and now a weekly staple for me! I like mine seared in coconut oil with some lemon zest and paprika, yum.

Comments are closed.