I love seafood and scallops are right up there on the top of the list. And I love meyer lemons. You can eat them skin and all, just like you would a kumquat! So whip this easy dish out, serve it with some garlic toast and a salad and enjoy!
What you need:
- 2 Meyer Lemons, sliced about ¼ inch thick, removing the seeds
- 1 cup fresh arugula
- 3 cloves of garlic, crushed
- 1 pound sea scallops
- ¼ cup butter
How to Do it:
Heat 2 Tablespoons of the butter in a cast iron skillet. Place the lemon slices in the butter and sear on both sides until they are brown. Set the lemons on a warm plate. Using the same pan, heat the arugula until it is wilted. Remove and set aside.
Melt the remaining butter in the same pan and heat until it bubbles and browns, but be careful not to let it burn. Add the garlic and stir.
Dry the scallops on paper towels. If they are damp they will sweat and you’ll have boiled scallops instead of seared.
Heat the butter in the pan. Place the scallops in the pan in a single layer and quickly sear on each side until they are browned, but being careful not to over-cook them. As soon as they are browned, remove them from the heat.
Place the scallops on four plates and serve with the wilted arugula and seared lemons. With meyer lemons you can eat them skin and all! They are not as sour as regular lemons.
Makes about 4 servings
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