Pan Fried Scallops

Pan Fried Scallops

Pan Fried Scallops

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For the second of installment of our Cooking with Local F.I.S.H. video series we’re cooking up a fan favorite! Whether they come from the bay or from the ocean, scallops are up there with some of the most popular seafood around. If you are a seafood fan you may have prepared scallops in the past but have you ever struggled to sear the sides to perfection? Follow Stefanie’s instructions for the best scallops around.

Today we’re using sea scallops in our recipe, but bay scallops can be used as well. Sea scallops are one of the most economically valuable species of seafood in the northeast, even competing with the likes of American lobsters! They can be found year round and have a sweet, rich taste that can be mild or briny.

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1 1/2 lb. scallops
1 lemon, for cleaning scallops
salt, for cleaning scallops
3 tablespoons ghee
1 to 2 lemons, juiced
to taste salt
to taste pepper

1. To clean scallops, place in large bowl and cover with cold water. Add 1 teaspoon of salt and juice of one lemon. Miix with your hands (or a wooden spoon) and let sit for one minute. Then in water and place on a clean, dry side towel or layered paper towel for 5 minutes to ensure that water is absorbed. As the scallops must be dry, you may need to individually dry them with a clean paper towel.
2. In a large sautΓ© pan, heat ghee or butter on medium. Place scallops in pan and cook for about 5 minutes ensuring that they are browning. Flip and cook the other side for the same amount of time. For well done scallops, you can cook longer. Finish with lemon juice, salt and pepper to taste.

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