Rosemary, Pepper and Lemon Spiced Scallops

Name: Rosemary, Pepper and Lemon Spiced Scallops
Total time: 15 min
Yield: 2
Ingredients: Ingredients 1 tablespoon fresh rosemary 1 tablespoon lemon zest 1 tablespoon black peppercorns 1 teaspoon kosher salt 8 large sea scallops Vegetable oil

By:

Robin Asbell

Recipe Information

Total Time:

15 minutes

Servings:

Fresh rosemary and lemon zest build intense flavor in these sumptuous seared scallops.

This is a fresh variation on spice rub, with fresh rosemary and lemon zest building intense flavor. It keeps for a week in the refrigerator, and is delicious on fish or chicken. For these scallops, a simple sear builds a tasty crust to hold the sweet, tender scallop meat.

Ingredients

1 tablespoon fresh rosemary
1 tablespoon lemon zest
1 tablespoon black peppercorns
1 teaspoon kosher salt
8 large sea scallops
Vegetable oil

Preparation

Crush or grind the rosemary, lemon zest, peppercorns and salt coarsely using a spice grinder, food processor, or a mortar and pestle.
Spread half of the spice mix on a plate and dip the flat sides of each scallop into the spice, lightly dusting the surface. Spread the remaining rub over the scallops and pat it on. Heat a large, heavy skillet until very hot, then pour in canola oil to coat the pan. Carefully place the scallops in the pan and sear; don't disturb them until the edges are turning golden brown and starting to split, about 2 minutes. Flip the scallops and sear the other side, about 2 minutes.
Remove scallops from the pan. Serve hot.