- 1 pound fresh scallops
- 4 Tbsp. dillemon EVOO or your preferred flavor
- 1/2 Tsp. coarse salt
- 1/4 Tsp. garlic powder
- 1/4 Tsp. cracked pepper
- 1 bunch fresh parsley
- Tzatziki sauce and ingredients is on a separate recipe post but you’ll need:
- 1 and 1/2 cups plain Greek yogurt
- 2 cups peeled and grated cucumber
- 2 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh mint or dill
- 1 Tbl lemon juice
- 1 medium clove garlic, pressed or minced
- ½ teaspoon coarse sea salt.
Freshly seared scallops are great for a quick meal! When you’re at the market, look for the most consistent in size not necessarily the biggest scallops you can find. Anywhere you purchase them or if they are frozen, just make sure they’re completely thawed and ready to be cooked.
After you rinse them, place them separately onto a paper towel that’s on a plate making sure to carefully pat dry each one individually. In a medium bowl, add your spices so you can dip each scallop. It’s important to start cooking them all at once. You want to get another medium bowl and pour 2 Tbl. of Dillemon EVOO or your own favorite!
After putting the scallops in the pan, make sure they aren’t touching each other and you have enough oil in the pan to submerge it at least 1/4. They fry rather quickly so as you move them around to get that golden brown, take them out and place them on a fresh plate with no paper towel. Place 2 Tbl. of Dillemon EVOO in the same pan and set on medium high. When it starts to sizzle, please each one in and turn after a minute. Do this to all of them then place them on a new paper towel and plate as you take each one out.
Drizzle a little Dillemon EVOO, cut up some fresh basil or oregano and they are ready to be served. If you’re having these as part of a meal, cook them last! Enjoy them and let us know how it turned out for you and what oil you used!