Ingredients
- 1 pound 10/20 size dry sea scallops
- 2 tablespoon extra-virgin olive oil, plus extra for finishing
- 1 tablespoon whole lemon, cut in half, seeds removed
- 1 tablespoon fresh lime
- 1 tablespoon fresh orange
Preparation
Baking Directions:
1.Heat a medium size sauté pan over medium-high heat.
2.Remove the muscle on the scallop (it looks small, rectangular, tendon-like), then blot dry with an absorbent towel.
Season both sides evenly with salt and pepper.
Dust one side evenly with the wondra flour.
3.Add one tablespoon of the olive oil to the hot pan.
Place the scallops (as many as can fit into the pan without overcrowding and touching each other) floured side down.
Let cook over medium heat until golden brown (about 1 minute).
Turn them over and cook the other side.
Remove and place onto a serving platter.
Repeat with the remaining scallops.
4.Drizzle more olive oil as preferred over the scallops on the platters.
Next, squeeze fresh lemon juice over them.
Then, using a microplane or a zester, zest fresh lime and orange over the top of the scallops as well.
Stick one toothpick into each scallop and serve to your guests warm.
