Habañero Sugar Pan Seared Scallops
Seared scallops are a great crowd pleaser for shellfish lovers, but are also simple enough that they can be whipped up for an easy weeknight meal. This recipe is super simple and focuses on proper technique to prevent overcooking the scallops, preventing them from turning out like the bottom of your car tires. This version also uses olive oil (surprise, surprise) instead of traditional butter basting in order to reduce saturated fat and increase poly and mono-unsaturated fats, plus, it has a bonus, unexpected sweet & spicy twist!
- 1 pound sea scallops
- 1 teaspoon Grind Spice Co Habañero Sugar
- 1 teaspoon ground black pepper
- 2 Tablespoons any Rocky Mountain Olive Oil non-infused Extra Virgin Olive Oil
- 1 teaspoon chopped parsley
Remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels.
Season with Habañero Sugar and pepper.
Add olive oil to a large saute pan and heat on medium-high heat until the oil starts to shimmer but before it smokes. (It is important the pan is hot enough; otherwise, the scallops will not brown.)
Carefully add scallops to the pan, making sure there is space between each scallop.
Cook the scallops about 2 minutes, flip carefully to the other side and cook for another 2 minutes. They should have a nice golden crust and still be slightly translucent on the inside. Garnish with parsley and serve immediately.