Scallop Whole Dozen (12) Recipe

Time30m

Serves2

From the Canadian border to the mid-Atlantic and are found in shallow open water. Comes with 1 corn 1 potato

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Ingredients

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1
Prep the Ingredients
Start by rinsing the scallops under cold water and patting them dry with paper towels. Remove the husk from the corn and break the cob into halves if necessary. Peel and dice the potato into small cubes.
2
Cook the Potato
In a pot of boiling salted water, add the diced potato and cook until tender, about 10-15 minutes. Drain and set aside.
3
Cook the Corn
In the same pot, add the corn and boil for about 5-7 minutes until tender. Remove from water and set aside.

4
Sear the Scallops
In a skillet over medium-high heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Carefully place the scallops in the skillet, making sure not to overcrowd them. Season with salt and black pepper.
5
Cook Until Golden
Sear the scallops for about 2-3 minutes on each side, or until they develop a golden crust and are opaque in the center. Be careful not to overcook.
6
Finish with Lemon Juice
Once cooked, drizzle lemon juice over the scallops and toss gently to coat.

7
Plate the Dish
On a serving platter, arrange the scallops alongside the corn and potatoes. Garnish with freshly chopped parsley.
8
Serve
Serve immediately while hot, and enjoy your delicious scallop dish!