Sautéed Scallops! January 05 2015, 3 Comments
- Scallops- I make about five or them (2 for me, 3 for my husband) these take about 5-10 minutes from start to finish and you can sauté them in the same pan either before or after your vegetables!
- Salmon- I make 3-6 ounces depending on how hungry or what my husband is craving that night and I just put it in a separate baking dish (wrapped in foil for easy steaming and clean up) and place the salmon in the oven with the chicken – maybe takes 5 extra minutes to prep!
- Shrimp- you can purchase these already pre-cleaned and peeled and ready to eat or you can purchase them raw. Once again I will only buy ½ pound or less and sauté them in a little bit of olive oil until they are a pinkish-white color (about 5-10 minutes) and serve with my chicken!
Lastly, don’t let seafood intimidate you!! Cooking seafood is just like any other type of protein and it might be even better because it cooks up fast so less wait time to eat!! My favorite way to keep costs down is to only purchase one serving of the seafood, 2-6 oz of salmon or 1/2 pound of the scallops/shrimp, that way you can cut down on waste while watching your wallet! So on to today’s recipe: Sautéed Scallops!
- 1/2 pound of fresh raw scallops
- 1 tablespoon of extra virgin olive oil
- salt, pepper and garlic powder to taste
- Season scallops with salt, pepper and garlic powder and set aside.
- Heat a saute skillet/pan on the stove to medium heat (5 out of 10) and add in 1 tablespoon of olive oil.
- When the olive oil is heated place in the scallops and cook for 5 minutes or until the bottom is golden brown, then flip and cook for another 5 minutes on the other side until golden brown (5 minutes).
- Serve hot and enjoy!!
For less mess and clean up I just season the scallops right in the packaging they can in. Seasonings I used were: Salt, pepper and garlic powder - to personal preference! Heat 1 tablespoon of olive oil on a sauté pan over medium heat (my cooktop is numbered 1-10 and I cooked the scallops on a 5 and at the very end bumped it up to 6) After 5 minutes on one side - check to make sure they are golden brown and flip the other side. I actually set a timer to 5 minutes so I knew how long to wait- no guessing and checking here! Sauté the scallops until both sides are golden brown, serve hot and enjoy!! Perfection!! I take most of my photos on the floor on cloudy days because that is where I get the best light! This is always my view- Miss Bear impatiently waiting for her taste test! I was shocked how great these turned out with just three seasonings, olive oil and ten minutes!!! You could also try and fancy them up with truffle oil and different seasonings but to me - simple is best! And I just had to share the amazing sunset from our balcony last night - it was absolutely breathtaking! What do you think about cooking seafood- do you have any need to know tips/tricks?!Love, Marla