Rosemary, Pepper and Lemon Spiced Scallops
This is a fresh variation on spice rub, with fresh rosemary and lemon zest building intense flavor. It keeps for a week in the refrigerator, and is delicious on fish or chicken. For these scallops, a simple sear builds a tasty crust to hold the sweet, tender scallop meat.
- 1 tablespoon fresh rosemary
- 1 tablespoon lemon zest
- 1 tablespoon black peppercorns
- 1 teaspoon kosher salt
- 8 large sea scallops
- Vegetable oil
- Crush or grind the rosemary, lemon zest, peppercorns and salt coarsely using a spice grinder, food processor, or a mortar and pestle.
- Spread half of the spice mix on a plate and dip the flat sides of each scallop into the spice, lightly dusting the surface. Spread the remaining rub over the scallops and pat it on. Heat a large, heavy skillet until very hot, then pour in canola oil to coat the pan. Carefully place the scallops in the pan and sear; don't disturb them until the edges are turning golden brown and starting to split, about 2 minutes. Flip the scallops and sear the other side, about 2 minutes.
- Remove scallops from the pan. Serve hot.
Serve scallops piled on a simple creamy pasta, cooked rice, or a bed of cooked spinach.
Calories: 86, Fat: 5 g, Cholesterol: 14 mg, Sodium: 833 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Protein: 7 g