Searing scallops in a large, heavy skillet over high heat is one of our favorite methods to prepare them. They remain delicate inside and have a lovely brown crust. However, if you need to use the stove to prepare a meal and want a decent hands-off scallop dish, this one is as easy as they get.
If you want to dress it up a little, you might add a splash of wine to the pan with the melted butter, add a few thyme sprigs to the dish to flavor the scallops while they bake, or sprinkle breadcrumbs on top of the shellfish to add some crunch.
However, because these scallops are so flavorful, little cooking is required to make them absolutely excellent.
Ingredients
- 1/2 Kilo JRA Bantayan Scallop Meat thawed
- 2 tablespoons unsalted butter melted
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
Instructions
- Heat the oven to 200 degrees Celsius.
- Dry off the scallops and put them in a skillet that can go in the oven.
- When the scallops have firmed and released some of their liquid, toss with the butter and salt and bake for 17 to 20 minutes.
- Place scallops on a platter after removing from the oven. Over medium-high heat, place the pan with the buttery cooking liquid on the stove.
- Cook after adding the lemon juice until the liquid has been cut in half.
Return the scallops to the pan and toss them in the liquid to coat. Serve right away. Lovely with a seasonal salad and a purée of root vegetables.