- Yield servings
A simple buttered scallop with a zap of lime
- 10 large fresh scallops
- 2 tablespoons lime juice
- 2 tablespoons butter
- Steak Seasoning
- 4 tablespoons water
- Rinse scallops in cold water, and place in a small bowl with lime juice. Turn them several times to coat well. Allow to marinate 10 minutes. Rinse in cold water and drain.
- In a heavy skillet, melt butter. When the pan is coated with butter, add scallops, and sprinkle them very lightly with steak seasoning. Sear on medium-high heat until half cooked (scallops will become slightly cracked on edges, will be more firm and will begin to change color). Turn with tongs, and cook until almost done. Add 2 tablespoons water, and turn heat up to high. Shake pan occasionally until liquid is reduced and scallops are glazed. Turn again, and add remaining 2 tablespoons water. Proceed as before until scallops are seared and glazed. Serve immediately with cocktail forks or toothpicks.
Tips from Our Test Kitchen: Serve with fresh sauteed spinach and pasta.
—Molly Hauck, East Aurora, N.Y.