Seared Scallops

This content is courtesy of Mayo Clinic, the No. 1 hospital in the nation according to U.S. News & World Report. Middlesex Health is a member of the Mayo Clinic Care Network. This relationship provides us with access to information, knowledge and expertise from Mayo Clinic.

The secret to making seared scallops at home is a hot pan, a little olive oil and fresh herbs. Perfectly cooked pan-seared scallops with olive oil and fresh herbs can be ready in less than 10 minutes. Scallops also pair well with tarragon, dill, parsley, basil, paprika, Old Bay seasoning or blackening seasoning.

Seared Scallops

• 1 teaspoon olive oil
• 8 (1 ounce each) sea scallops, chain removed
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Pinch of salt
• Pinch of pepper

Heat a large skillet or grill to medium-high heat. Add olive oil to the skillet, or brush both sides of the scallops with oil if cooking on the grill. In a small bowl, combine the rosemary, thyme, salt and pepper.

Coat each scallop with the fresh herb mixture and place in the hot skillet or on the grill. Let the scallops sear for about 3 minutes on each side. The scallops should be cooked to about medium doneness.

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These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.