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What better way to kick off the Lenten season than with these simple sautéed scallops?
I know the heading sound laughable, but these sautéed scallops are pretty economical. Considering that they are about $20 a pound I know it does sound ridiculous. Yes, they do cost more than ground beef but when you consider that the serving size is smaller and a pound can and will serve six people, it’s not really outrageous.
The key is making the scallops like a side dish or a condiment if you will. Serve them over a nice jasmine rice or some mashed potatoes and your meal is complete. This recipe is also so basic that you can add many things that go well with scallops. Veggies come to mind. Some zucchini (aka courgettes) and tomatoes would be perfect.
Bay Or Sea Scallops
Actually, either variety will do here.
Bay scallops are more pricy than the larger sea scallops. Therefore, I prefer to get the sea scallops. What I do is cut them up into pieces about the size of a bay scallop.
Another money-saving tip is that some stores sell scallop pieces. They are perfect for this recipe. I’ve seen them priced as low as $9.99 a pound and that makes this dish even more economical. They taste the same and are the perfect size so why not? Look for them in the frozen fish case at your store.
Removing Excess Flour
Here’s another little trick I picked up binge watching old Julia Child shows–and it’s a great way to remove excess seasoned flour from any meat or fish that’s in small pieces.
That fine-mesh strainer you have is excellent for this. You just dump the pieces of whatever is dusted with the flour into it, then shake it a bit and voila–no fuss or muss. Of course you have to wash that strainer, but this is such a good way to do this task that even I don’t mind that.
- 1 lb sea scallops cut into pieces, or uncut bay scallops
- 1 tbs butter
- 1 tbs oil
- 2 tbs fresh parsley chopped
- 1/2 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Old Bay seasoning optional
- Heat oil and butter over medium-high heat in a large skillet.
- Mix seasoned flour ingredients in a plastic bag. Add scallops to the bag to dust with flour. Dump the scallops into a mesh strainer to remove excess flour.
- Add the scallops to the skillet and sauté until they just turn opaque. Sprinkle with parsley and serve immediately