Good Morning- this page will feature a recipe from Maine each Monday. Today I have chosen a scallop recipe. This is the season for scallops in Maine. I’m not sure if everyone realizes that scallops can only be harvested during a certain time period.
My husband used to dive for scallops and after a day in extremely cold water he’d arrive home bone tired with a wonderful bucket of scallops. We would always package most of them up for the freezer. The real treat was to cook up a dinner of fresh scallops. I would always pan sear fresh scallops. For us this brings out the full flavor. Some of the scallops I would cook would be as big as the palm of your hand-almost big enough for one per person-except they were so amazing that one would never be enough. I would serve scallops with a green salad tossed with a balsamic vinaigrette.
How to pan sear scallops: wash the scallops in cold water, pat dry. roll in a mix of flour, salt, pepper and small amount of garlic powder. Heat a heavy skillet, add oil, when hot but not smoking add the scallops- turn with tongs, cook lightly on both sides. They should be browned and on the medium rare side for full flavor. Serve immediately! Enjoy!!!!