For the Love of Scallops

I’ve been thinking about scallops all week long. Probably because the bacon wrapped scallops we had on vacation were so darn good.

I was meeting a client at Whole Foods the other day and randomly decided to swing by the seafood section after our talk. I was lucky enough to find some fresh scallops from Pigeon Cove in Gloucester, MA. That’s about as local as you can get in terms of seafood, so I bought some!

Scallops are so easy to make-cook in minutes and they don’t need much seasoning to be super tasty.

Pan Seared Scallops with Lemon


Fresh scallops– I used 3/4lb for two people, about 10 scallops

1 Tbsp olive oil

Salt and pepper to taste

1/2 lemon cut into wedges.

First, you must pat your scallops dry and sprinkle them with sea salt and ground pepper.

Scallops are probably the only meat that I find delicious-looking in its raw state.

Maybe it’s because they look similar in their cooked state.

Put 1 Tbsp of olive oil into a pan and sear the scallops over medium-high heat until golden brown on each side and opaque all the way through. About 4 minutes per side depending on how ancient your stove is.

Done! Now for the salad.

The only thing better than farmer’s market vegetables are vegetables from your Uncle Robert’s Garden.

M’s Uncle so generously gifted us many many vegetables from his garden including cherry tomatoes, cucumbers, summer squash and corn.

I decided to save the squash and corn for a later date,

and to take advantage of the cucumbers and tomatoes. I added some red pepper for some extra crunch.

At the last minute I added some basil from my tiny herb garden for a little something extra.

The completed meal.

Rich, yet light.

I’ve never loved shellfish as much as I do at this very moment. Deliciously light and perfect!

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