Pan Seared Scallops

One Pound Of Sea Scallops Cleaned And Patted Dry

Two Teaspoons Of Light Olive Oil Or Canola Oil

A Teaspoon Of Paprika

3/4 Teaspoon Of Sea Salt

3/4 Teaspoon Of Garlic Powder

1/4 Teaspoon Of Black Pepper

1/4 Teaspoon Of Cayenne Pepper

1/4 Teaspoon Of Onion Powder

1/4 Teaspoon Of Dried Oregano

Into a small mixing bowl, add the paprika, the sea salt, the garlic powder, the black pepper, the cayenne pepper, the onion powder, and the dried oregano. Mix well until blended.

Lightly coat one side of the sea scallops with the spice mixture. Note: You will not need to use all of the spice rub. Place any leftover spice rub into a jar and save it for future use.

Heat a non-stick saute pan on medium high heat for three minutes. Add the oil to the pan. Note: You will know when the pan is hot enough to begin cooking when the oil begins to smoke a little.

Place the scallops in the pan spice side down. Cook without touching for four minutes. When a brown crust is formed on the spice side, turn the scallops over. Cook for an additional two minutes. Turn the heat off.

Serve with lemon wedges.

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