Seared Sea Scallops
- 16 Sea Scallops
- 1/2 cup All Purpose Flour
- 2 tsps Salt
- 1/2 tsp Dired Oregano
- 1/2 tsp Dried Thyme
- 2 tbsps Lemon Pepper
- 2 tbsps Olive Oil
- 4 tbsps Fresh Parsley, Divided
- 4 tsps Lemon Juice, Divided
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
I have also added Parmesan cheese to these while they are in the oven, which adds another flavor dimension. Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.