Pescatarian dinner
3 years ago


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Pescatarian dinner

Pan-Seared Scallops We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. If using wet scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons salt for 30 minutes before proceeding with step 1, and do not season with salt in step 2. To remove the tendons from the scallops, simply peel away the small, rough textured crescent-shaped tendon and discard. 1 1/2 pounds large sea scallops, tendons removed Salt and pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter Lemon wedges or Orange-Lime Vinaigrette (recipe follows)

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