This dinner is ridiculously quick and easy, and good for you too. The richness of the seared scallops contrasts with the sweet crunch of the romaine and the tangy, simple lemon dressing. Love this meal idea from Mark Bittman.
Season two servings of scallops with salt and pepper. Heat a frying pan over medium high heat, add some butter, and carefully place the scallops in the pan. When the first side is browned, flip and brown on the second side.
Chop up roamine lettuce (or watercress if you have it). Drizzle with olive oil, freshly squeezed lemon juice and salt and pepper. Sprinkle the scallops with some more lemon juice, top with chopped parsley, and serve over the dressed lettuce. Pour the pan juices over it all.
- 2 servings scallops
- romaine lettuce (or watercress)
- salt and pepper
- several fresh lemons
- fresh parsley
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