Photo: Randy Mayor; Styling: Fonda Shaia
Prep Time
5 Mins
Yield
4 servings (serving size: 5 ounces scallops and 1/2 cup rice).

Seared scallops are a great dish because they cook super fast but still feel like a really sophisticated dish. Serve them over rice and drizzle with pan sauce.

How to Make It

Step 1

Sprinkle scallops with salt and pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or heavy skillet over high heat until very hot (about 3 minutes). Add half of scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Repeat procedure with 1 1/2 teaspoons oil and remaining scallops. Remove scallops from pan.

Step 2

Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 3 tablespoons parsley, and garlic; saute 30 seconds over high heat. Serve scallops over rice. Sprinkle with 1 tablespoon parsley.

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