This fresh and light seafood dinner will make your weeknight.
This light, succulentseafood supperis about to sweep you off your feet.
We’re talking pan-seared fish, shrimp cake sandwiches, andone of our personal favoritesSeared Scallops with Lemon-Herb Rice.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Our Test Kitchen is here with all the information you need on how to sear scallops.
Thinly slice dark green parts to equal 14 cup.
Melt 2 tablespoons of the butter in a saucepan over medium-high.
Add white and light green scallions, and cook, stirring often, 1 minute.
Cook, stirring constantly, until fragrant and toasted, 2 minutes.
Cook, stirring constantly, until absorbed, about 30 seconds.
Stir in broth and 1 teaspoon of the salt; bring to a boil.
Reduce heat to low; cover and simmer until liquid is absorbed, 15 to 17 minutes.
Remove from heat; cover until ready to use.
While rice cooks, cut remaining 4 tablespoons butter into pieces.
Place butter and lemon slices in a microwavable bowl.
Microwave on HIGH until butter is almost melted, 30 to 40 seconds.
Stir until melted; remove and discard lemons.
Cover lemon butter to keep warm.
Rinse scallops; pat dry.
Remove muscle from side of scallops; discard.
Season with pepper and remaining 12 teaspoon salt.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high.
Add 8 scallops; press gently with a spatula.
Cook until bottom side is deep golden brown, about 4 minutes.
Turn scallops over; cook until slightly opaque in center, 3 to 4 more minutes.
(Don’t overcook.)
Transfer to a plate lined with paper towels.
Wipe skillet; repeat with remaining oil and scallops.
Fluff rice with a fork; stir in parsley and zest.
Serve scallops with rice; sprinkle with dark green scallion slices and additional parsley.
Spoon lemon butter evenly over scallops before serving.
