Sea Scallops are a great go-to on a busy week night when all you really want to do is sit down and stare at a wall, or punch someone in the throat. This meal comes together in 15 minutes from prep to finish, and you will feel like a pro when doing so. Play around with seasonings if you like, but a nice lemon pepper like Penzeys’ Sunny Spain, and a few pinches of salt is all you really need. Don’t be afraid to get a good sear on your scallops. I have ordered seared scallops at some pretty ritzy places and have been handed a plate of pale, sad looking steamed thingies because the chef probably gets them sent back too many times with folks claiming “they’re burnt!” Bull.
How to Sear Scallops
You be sure to set those babies down in pre-heated pan over medium heat with a teeny bit of olive oil, set the clock for 4 minutes and walk away. Don’t peek, don’t scrape, don’t shake the pan, don’t even whisper sweet nothings to them. Let them sear! If you want a tad lighter sear, go only 3 minutes. Then using a good metal spatula, dig down under them, separate them from the hot pan, and flip them to cook on the other side for one more minute. Done. You will enjoy a sweet and flavorful caramelized sea scallop, the best you ever had. I promise.
Using your Kinpira Julienne Peeler, julienne the zucchini. I poke a fork through the stem end to hold it while I go after the zucchini with full on ninja moves. Zucchini noodles, or zoodles, or julichini are a great impersonator to pasta noodles. They absorb flavors well, and when cooked gently, retain their tender-crisp disposition. Kinda like a woman.
Make this. It will make you a Rock Star.
- 8 large fresh wild-caught sea scallops
- lemon pepper
- kosher salt
- olive oil
- ¼ cup dry vermouth or any dry white wine, not cooking wine!
- 2 small organic zucchini, about 4-5 ounces each
- lemon zest, optional
- Using a julienne peeler, julienne the zucchini. Set aside.
- Rinse and dry the scallops. Sprinkle with a little lemon pepper and salt on both sides.
- Heat a medium skillet with about 2 tsp. olive oil over medium heat until hot.
- Place scallops in the pan and sear on the first side for 4 minutes.
- Gently get under the scallops using a metal spatula and flip.
- Cook one more minute. Remove to a plate and cover with foil.
- Deglaze the pan by pouring the vermouth into the pan and loosening the browned bits from the bottom with the spatula. Add zucchini.
- Sprinkle zucchini with some lemon pepper and 2 pinches of salt. Stir. Cook for 3 minutes.
- Divide zucchini between 2 plates and top each with 4 scallops.
- Sprinkle the dishes with lemon zest and some black pepper.
The other day I needed protein stat, so I made this dish. The cost came in at under $7 per serving which kicks any fancy restaurant’s butt. And I felt a ton better eating this than a $5 Foot Long and a $2 Coke. Eating healthy is affordable when you know how.