The 3 S’s: Simple, Sauteed, Scallops
The 3 S’s: Simple, Sauteed, Scallops
1 lb. fresh scallops
1/4 cup butter
2 tbsp. minced garlic
2 tbsp. fresh rosemary
1/2 tbsp. pepper
Dash of salt
In a pan over medium heat, melt the butter. Add the rosemary and garlic to the pan. Season scallops with pepper and a dash of salt; add to the pan and cook for 2 minutes on each side (*Do not overcook, then they taste like rubber…yuck!). Remove the garlic and rosemary from the pan. Serve.
*Johnna’s tip: This is great when you want something light and quick for dinner. Scallops can be pricey but they’re soo worth it and go great with just about anything i.e. pasta, sauteed veggies such as asparagus, green beans or even some zucchini…endless possibilities! For those of us in warmer climates try grilling them, even tastier;-)
1 lb. fresh scallops
1/4 cup butter
2 tbsp. minced garlic
2 tbsp. fresh rosemary
1/2 tbsp. pepper
Dash of salt
In a pan over medium heat, melt the butter. Add the rosemary and garlic to the pan. Season scallops with pepper and a dash of salt; add to the pan and cook for 2 minutes on each side (*Do not overcook, then they taste like rubber…yuck!). Remove the garlic and rosemary from the pan. Serve.
*Johnna’s tip: This is great when you want something light and quick for dinner. Scallops can be pricey but they’re soo worth it and go great with just about anything i.e. pasta, sauteed veggies such as asparagus, green beans or even some zucchini…endless possibilities! For those of us in warmer climates try grilling them, even tastier;-)
Picture source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1072153
Category: health concious, main dish, seafood
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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