Rosemary, Pepper and Lemon Spiced Scallops
INGREDIENTS
1 tablespoon fresh rosemary
1 tablespoon lemon zest
1 tablespoon black peppercorns
1 teaspoon kosher salt
8 large sea scallops
Vegetable oil
PREPARATION
Crush or grind the rosemary, lemon zest, peppercorns and salt coarsely using a spice grinder, food processor, or a mortar and pestle.
Spread half of the spice mix on a plate and dip the flat sides of each scallop into the spice, lightly dusting the surface. Spread the remaining rub over the scallops and pat it on. Heat a large, heavy skillet until very hot, then pour in canola oil to coat the pan. Carefully place the scallops in the pan and sear; don’t disturb them until the edges are turning golden brown and starting to split, about 2 minutes.For these scallops, a simple sear builds a tasty crust to hold the sweet, tender scallop meat. Flip the scallops and sear the other side, about 2 minutes.
Remove scallops from the pan. Serve hot.
SERVING SUGGESTION
Serve scallops piled on a simple creamy pasta, cooked rice, or a bed of cooked spinach. It keeps for a week in the refrigerator, and is delicious on fish or chicken.
Recipe and photo courtesy of http://strongertogether.coop/
