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Seared Scallops and Broccoli

by lauren michelle August 21, 2012

Scallops
Scallops are delicious when cooked just right. Try them next time with butter and thyme. When buying sea scallops, you will usually find them in a cream/tan color. You may ask yourselves why one or two are bright pink/orange in color. Well, I finally found out why some sea scallops are pink. Because, it’s a girl! Female scallops carry roe which are red in color which turn the scallops flesh pink or orange.  The quality and taste are the same, though some tend to think the female scallops may taste sweeter.
When I think of scallops I think of butter. Real cultured butter from grass fed cows.
It not only has a better taste, but it is packed with nutrition.
( if you’re interested read more about butter here. )

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Seared Buttered Scallops and Broccoli

Makes: 4 - 5 servings

ingredients:

1 large head of broccoli

1 lb sea scallops

dried thyme

freshly crushed black pepper

grass fed cultured cutter

sea salt

directions:

  1. Rinse your sea scallops & refrigerate till ready to use.
  2. Rinse and cut your broccoli into bite sized pieces. Steam to your preference.
  3. Heat stainless pan with butter and a few shakes of thyme.
  4. Add scallops to the hot pan & cook medium-low until cooked through (they cook fast so be sure not to cook them too long!)
  5. Add a little crushed black pepper on top.
  6. Serve hot. Add butter sauce or sea salt on the broccoli for flavor.

Notes:

Strive for wild caught when possible. Sometimes the price of sea scallops gets high (e.g. 19.99 lb). Trader joes has frozen sea scallops for half that price (10.99) and they always taste fresh.

Enjoy !

 

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