Padi Anderson’s Scallop Recipe
I asked Padi Anderson, co-owner of the F/V Rimrack out of Rye, NH, to share her favorite recipe for scallops with me, and it just makes my mouth water. I tried this with several pounds of scallops from our last outing and it has become a staple of our family:
- Scallops (6oz per person)
- Olive Oil
- Fresh Lemon Juice
Our favorite recipe for scallops is pan seared on medium high heat, pre-heated pan, with a little olive oil & butter. Sear about 2 minutes on first side (no moving or peeking). Flip for another 1-2 minutes making sure not to overcook and plate with a squeeze of fresh lemon juice .
We keep it simple to savor the sweet delicate taste and texture. To change it up I can deglaze the pan with wine, maybe fresh garlic, butter and occasionally fried capers. I love to serve as an entree with fresh vegetables, top over greens or superb salad (I love to add some of my fermented salsa’s I make from our garden).