Sautéed Sea Scallops
Categories: Fish & Seafood
• 1 lb Sea Scallops (about 15)
• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Butter
• 1 c White Wine
1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste
In a gallon zip bag add flour and seasonings. Seal and shake.
Heat a heavy skillet and add oil.
Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.
Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.
Dress greens with oil and vinegar, herb seasoning and salt and pepper.
Pile greens on plate and top with scallops and sauce.
Have a yummy day!