Pan Seared Sea Scallops

 

 

 

 

 

 

 

 

 

 

 

  

 Sea scallops can be one of those delicacies that can either turn out perfect or into a complete disaster. If you sear them at just the right temperature for just the right amount of time, you will get a sweet and delicate dish to remember. This was my dinner tonight and they were perfect. Just the right amount of sear on the outside and so buttery, sweet, and tender on the inside.

Pan Seared Sea Scallops 

1 dozen fresh, large sea scallops
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Place a skillet on the stove over medium high heat. Add the 3 tablespoons of butter and one teaspoon of olive oil in the middle of the melted butter. Roll butter and oil around pan to coat until its melted and foamy.

 

Place the large sea scallops on a clean plate and pat as dry as you can with paper towels. 

 

 

 

 

 

 

 

 

 

 

 

 Take off the little side muscle flap if they have not already been removed. Just pull it off the side and throw it away.

 

 

 

 

 

 

 

 

 

 

Season both sides with salt and pepper. 

 

 

 

 

 

 

 

 

 

 

Place the scallops, one at a time into the hot skillet. Sauté the scallops for a 2 minutes on each side until they become golden brown- make sure not to overcook them. 

 

 

 

 

 

 

 

 

 

 

Your goal is to get a quick sear on each side but timing is of essence here.  Do not overcook them or they will be rubbery.

 

They are opaque when cooked. 

  

 

 Cook the remaining scallops until done. Remove from heat and place on a serving plate. Squeeze some fresh lemon on each scallop.

 

  Garnish with sliced lemons.

Photography is the property of and copyrighted to Welcome Home.

Dukes Cornbread

 Dukes Cornbread

 

 

 

 

  

 

 

 

 

 

 

I can’t even begin to tell you how much I love this recipe.  It fast and easy enough that you can serve cornbread whenever you want it.  OMG this is so light and fluffy and out of this world good. Oh sure I still make my Mom’s cornbread recipe in my cast iron skillet but that’s a whole different kind of cornbread than this one.  Look at the recipe and tell me you can’t make this!   Super moist on the inside and just the right crispy on the outside.  You have to make this at least one time to see for yourself.

 

 

 

 

 

 

 

 

 

 

   

 

 

 

    Dukes Cornbread

2 8.5-oz boxes Jiffy Corn Muffin Mix

1 cup Duke’s Mayonnaise

2 eggs

1 stick of butter, melted (1/2 cup)

2/3 cup milk or buttermilk

1 tablespoon sugar (optional)

Preheat oven to 400 degrees.

Combine mayonnaise and eggs in a mixing bowl then whisk together until eggs are beaten.

 

 

 

 

 

 

 

 

 

 

Whisk in melted butter and milk.

Add dry corn muffin mix to wet ingredients then whisk together until just combined and most of the lumps are blended in.   

 

 

 

 

 

 

 

Lightly spray a 13 x 9 baking pan with cooking spray then pour in batter. Smooth and level batter then bake at 400 degrees for 30-35 minutes or until deep golden brown and the edges are starting to pull away from the sides of the pan.

  

        

 

 

 

 

        

        Notes:

 

Another brand of mayo (not Miracle Whip) can be used but don’t use fat free. I think for this recipe I would ONLY use Dukes if you can find it.  I have tried others but just not the same as Dukes.
If you like a sweeter cornbread add sugar.  For my Mom’s recipe I add no sugar.  But for this one I always add a tablespoon. 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.