This is a SUPER fast dinner, so here’s how I do it:
1 Set the table, because, duh… family dinners are the best. Get everything set so you’re ready to sit down and eat as soon as the scallops are finished cooking.
2 Make the salad. Mix everything in a big bowl. Then, spread it out on a big platter. Now, add your lemon wedges.
3 When your salad is plated and ready, start preparing the scallops. Remove the side muscle, pat them dry (like, really dry) with paper towels, line them up on a cutting board, and season them.
4 Now heat your pan. When it’s screamin’ hot, add the oil, then the scallops.
*It’s important that you let your pan get hot before adding the oil and begin cooking. You need the pan to be hot so it will sear the top of the scallop to a beautiful crispy golden brown. If your pan isn’t hot enough you’ll end up with a beige scallop, or you’ll leave it in the pan longer trying to get it brown and end up over cooking it. And let’s face it, an over cooked scallop is like chewing on an eraser. Yuck.
5 Cook, baby! Cook! This part goes fast. I typically make so many scallops for my crew that by the time I finish flipping them over, it’s time to take them out of the pan. So, if you’re doubling or tripling this recipe, move fast.
When the scallops are finished cooking, take them out of the pan and place them directly on top of your salad. Then walk that gorgeous platter of deliciousness over to the table and wait for the applause. (And the crowd goes wild!)
Now pat yourself on the back. You just made your family an AH-MAY-ZING dinner!