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Succulent Scallops

Succulent Scallops

The Golden Nuggets



16 sea scallops, rinsed, cleaned and dried on paper towels

1 lemon

2 tbsp. butter

1 tbsp. canola oil

1 tbsp. of garlic powder

Pinch of cayenne pepper

1 tbsp. of smoked paprika

1 tbsp. of sea salt

1 tbsp. of fresh cracked black pepper


Mix all the dry ingredients together. Make sure scallops are rinsed, cleaned and most important, DRY! Remove any excess skin. Layer some paper towels over a plate and place the scallops there. Lightly press the tops of the scallops with dry paper towels. Season the scallops lightly with the seasoning blend.

Heat a large skillet over high heat. Add butter and canola oil. You add the oil so the butter doesn't burn. When it is hot, place the scallops in the pan, making sure the you are not overcrowding the pan. Lower heat. Cook each side for 1-2 minutes or until the scallops feels slightly firm to the touch. Cut a lemon and remove seeds. Squeeze the lemon over the scallops towards the end of cooking while they are still in the pan. Pour excess dripping in pan over the scallops when serving.

MMMMM!!! Just Amazing.


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