Seared Lemon Sea Scallops
Serving Size / Yield
- 1 fresh lemon
- 6 large sea scallops
- 2 Tbs. extra virgin olive oil
- 1 Tbs. fresh cilantro, freshly chopped
- 1 Tbs. fresh tarragon, freshly chopped
- Salt and pepper to taste
Juice lemon into a bowl and set aside. Season each dry scallop with salt and pepper. Set aside. Mix 1 Tbs. olive oil with lemon juice, cilantro and tarragon in a small bowl. Whisk together to create a vinaigrette. Chill.
In a large skillet, heat remaining olive oil. Place scallops on pan and sear on both sides until golden brown. Set aside on paper towels. Coat with vinaigrette before serving.