For the last episode of Floridian Foodie Series, I am thinking scallops!
So one of the outdoor activites you can do in Florida is go scalloping. I have never done this and feel like I really missed out on something. Apparently, up in the Northeast part of the Gulf of Mexico you can get some scallops, during the season. Just put on your swim suit, snorkel and mask and scoop those babies right up! Wouldn't that be fun right now?
Well, I made my way over to Whole Foods to scoop some scallops up right off their bed of ice...cuz that was the best I could do. No exciting experience of catching and cooking your own...but just as good! Here's what you do...
1 lb of scallops
1 Tbsp olive oil
fresh ground pepper
4 Tbsps butter
1 box of toasted giant pasta pearl couscous
Cook the couscous according to package directions and set aside.
Take each scallop and pat dry. Sprinkle coarse salt and fresh ground pepper on each flat side of the scallop.
Next, heat olive oil in a skillet. When HOT, place scallops flat side down. Sear for 2-3 minutes. Flip over scallop and sear an additional 3-4 minutes. You will see a nice carmelized coating on each flat side. During the last 2 minutes, add the butter and fresh lemon. Just squeeze 1/2 a lemon into the pan.
Remove scallops and place on a bed of cooked couscous. Pour remaining drippings from pan over the top.
So easy and such simple ingredients. Scallops can be pricey, but it is so worth the treat. I love the texture and the flavors that come from the scallop...simple with just salt and pepper and lemon butter. Makes a former Floridian happy!
Celebrate the little things that make life sweet!
Joined up with I Heart Naptime for a Link Party Palooza! Also linked up with some of my favorite bloggers!!!
the 36th avenue, Wine and Glue, Chef in Training, Skip to My Lou and Inside Bru Crew Life