SAUTEED SEA OR BAY SCALLOPS WITH SCALLIONS – 4 servings
- 6 to 8 green onions (scallions), sliced (thin to medium) on-the-bias (diagonally) (include some green tops)
- About 3 tablespoons extra virgin olive oil or butter or margarine, divided (see note)
- ½ teaspoon minced peeled garlic or to taste (optional)
- 1 pound fresh or thawed frozen sea or bay scallops
- Flour as needed (optional)
- Old Bay or other seafood seasoning or Key West seasoning as desired
- Salt and freshly ground pepper to taste
- 1 medium to large lemon or 2 to 3 limes or Key limes, cut into quarters and seeds removed
- About 1 tablespoon minced fresh parsley for garnish
Prepare green onions for sauteing. In a large heavy skillet, heat 1 tablespoon olive oil or melt butter or margarine over medium heat; add green onions and garlic. Saute until onions and garlic are just tender but not browned or mushy. Remove onions and garlic from skillet with a slotted spoon, draining drippings back into pan, and set aside. Add remaining olive oil or butter to skillet and allow to heat or melt. Dredge scallops in flour, coating each lightly, if desired; add scallops to skillet and sprinkle liberally with seafood seasoning or Key West seasoning. Saute quickly, stir-frying scallops, browning all sides, about 3 to 4 minutes total (scallops should be opaque in color and cut easily with a fork). Do not overcook as they will become tough and rubbery. Season scallops lightly with salt and pepper as desired. Return reserved green onions to pan for 20 to 30 seconds to reheat but not cook further. Squeeze lemon or lime quarters over scallops. Transfer scallops to individual heated dinner plates; garnish each serving with green onions and minced parsley, dividing evenly. Serve immediately.
Note: May reduce or omit olive oil or butter, if desired; liberally coat skillet with olive oil- flavored or butter-flavored or unflavored non-caloric vegetable cooking spray.
Variations: Saute 8 ounces thinly sliced fresh mushrooms with green onions and garlic until just tender.
Omit green onions and lemon juice; saute 12 ounces thinly sliced fresh mushrooms with garlic until just tender. Add 2 to 3 tablespoons brandy or bourbon or dry vermouth to skillet just before serving.