Scallops are easier to make than you'd realize! Sear scallops in butter/oil for 1-2 mins on each side and you have pure yum! Pair with seasonal veggies!
Heat a large pan on medium heat. Once heated, add 1 Tablespoon of the olive oil. Then add green beans. Cook for 3-4 mins, stirring occasionally. Add zucchini and corn to the pan, and season the veggies with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Cover pan with a lid, and cook for another 3-4 minutes. Remove veggies from pan and set aside.
Pat your scallops dry with a paper towel. Season the scallops on both sides with the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.
Heat the same pan on medium heat. Add butter and the remaining 1 Tablespoon of olive oil. Once the oil/butter is melted and smoking hot, add the scallops. Cook scallops 1-2 minutes per side. Scallops should be golden brown. Immediately remove from pan and set aside.
Notes
To plate...serve the scallops atop a bed of veggies, and squeeze a lemon slice over the dish. Garlic bread is a great side.
The best way to defrost frozen scallops is in the refrigerator overnight, in a large bowl covered with plastic wrap. Scallops can also be safely defrosted in the microwave or under cool running water. For more details, check out The Best Way to Defrost Sea Scallops.
Pat scallops dry with a paper towel before seasoning. Dry scallops will sear more easily.
Don't overcook scallops or they will be rubbery and hard to chew. We recommend cooking scallops for 1-2 minutes on each side. Once browned on both sides and they look opaque, remove immediately from skillet.
Cook scallops last- since they cook fast, make sure everything else is done so you can eat them while they are hot!
You can keep cooked scallops leftovers three to four days in the fridge.