This recipe is so simple- just a couple of minutes and you will have mouth watering scallops reminding you of sunshine and warmer days!
EZPZ Persian Lime Olive Oil and Jerk Seared Scallops
Course: AppetizersDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
5
minutesThe flavor combination of the Abingdon Olive Oil Company’s Persian Lime Olive Oil and the Baskis Jerk Seasoning is one of the best for full on island flavor.
Ingredients
1-2 Tbsp AOOC Persian Lime Olive Oil
1/2 Fresh Lemon for juice, 1/2 for plating
1 Red bell pepper
Fresh greens like mizuno, arugula, or spring mix for plating
Directions
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the Persian Lime OO to a non-stick 12 or 14 inch pan on Medium-high heat. Sprinkle the scallop with seasoning until fully coating the best looking side. Gently add the scallops to your hot oil seasoning side down, making sure that they are not close enough to stick together.
- Sear the scallops about 1 1/2 minutes for each side, with a nice crust on each side and a translucent center. In your still hot pan add sliced red bell pepper. Sear until warmed through with a little color, and squeeze in about 2 tsp lemon juice. This will deglaze your pan and brighten up the peppers.
- Plate your scallops and peppers over fresh greens and serve immediately.
