Old Bay & Butter Pan Seared Scallops

Now being a Maryland girl born and raised I may be a little biased but Old Bay just makes everything taste better. Especially when it comes to seafood you just can't go wrong! Throw in the butter, lemon, cracked black pepper, and whatever fresh herbage you have on hand and you got yourself some flavor to write home about!

This dish comes together in less than 10 minutes. Theres more time in the prep work. The key to scallops is making sure they are dry as possible before hitting the hot pan. Be sure to pat them dry with a paper towel before seasoning on both sides. Also have your scallops at room tempature this will ensure that they cook evenly and hold their moisture.

Serves 4


2 lbs of fresh sea scallops

2 tablespoons of butter

1 tablespoons of olive oil

1-2 tablespoon of Old Bay seasoning

salt and pepper to taste

1 Lemon

A bunch of fresh herbs


Take the fresh scallops and thoroughly pat dry with a paper towel. Season both sides with Old Bay, salt, and pepper. Now heat a non stick skillet pan over medium high heat before adding butter and olive oil. Place the scallops gently in the pan. *You should hear a nice crackly sound when the scallop meets the pan, if theres no sound the pan is not hot enough.* Leave the scallops to sear on one side for 60-90 seconds. You'll want that nice golden brown sear before flipping to cook another 60-90 seconds on the other side. Once you have flipped your scallops squeeze in the juice of one lemon and grate in some additional lemon zest if desired. These are done when they are an even white all the way through. Top with whatever fresh herbs you have on hand (I used thyme). Serve hot.

Serving Suggestion:

With pasta to soak up all the buttery goodness, a summery salad, succotash, or potatoes.

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