google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

Noreen's Kitchen Instagram Portal

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

Noreen's Kitchen Twitter Portal
Noreen's Kitchen Facebook Portal

Let's Be Social!

Noreen's Kitchen Pinterest Portal

Meet Noreen!

Noreen's Kitchen YouTube portal

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Noreen's Kitchen

Ingredients

2 pounds fresh sea scallops

Olive Oil

Salt

Pepper

Fresh Lemon Juice

 

Step by Step Instructions

 

Heat a sauté pan over medium heat.

 

Clean fresh scallops and remove their beards, the small piece attached to the main muscle.  This will be very tough and hard to enjoy.

 

Dry scallops on paper toweling.

 

Season the scallops with salt and pepper on one side.

 

Add 2 tablespoons of olive oil to the hot pan.

 

Place scallops into the pan in a clockwise motion, seasoned side down.

 

Season the top side of the scallops with salt and pepper.

 

Allow scallops to sear in the oil until they are easy to remove and flip over.  They will let you know when they are ready.  The seared side should be golden and beautiful, not pale.

 

Flip scallops over in the order you placed them in the pan and allow second side to sear.

 

Squeeze a few drops of fresh lemon juice over each scallop before removing from the pan.

 

It is better to undercook the scallop just a bit instead of leaving them in the pan too long.  Otherwise they will become rubbery.  Carryover cooking should take care of the scallop while they rest.

 

Serve with rice pilaf or your favorite seafood side dish.

 

ENJOY!

 


Pan Seared Sea Scallops

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0 [3:28]