Seared Cornmeal Dusted Scallops

Scallops dusted with cornmeal and Old Bay Seasoning are quickly seared in butter, and on the table faster than takeout

This is what I make when I don’t know what to make for dinner. I keep a bag of wild caught sea scallops in the freezer, pull out what I need, then run them under cold water to defrost for a mid-week meal

How to Purchase Good Scallops

When purchasing scallops, make sure they are labeled as “dry,” or that your fish monger tells you they are dry. That means they have not been pumped with a phosphate solution preservative. Scallops that are treated with a phosphate solution sop up water, making them impossible to sear. They will ooze liquid during cooking, and essentially steam in the phosphate liquid they release.

How to Clean Scallops

Scallops have an adductor muscle that it uses to open and close its’ shell. The muscle is tough and should be discarded prior to cooking

The scallops should be rinsed, then patted dry before cooking. Otherwise, they will splatter when put in a hot buttered pan, increasing risk for a burn injury.

Are Scallops Healthy?

Scallops are 80% protein, low in fat, and are packed with antioxidants, vitamins and minerals, plus heart healthy omega-3 fatty acids

What Should I Serve With Scallops?

Any green vegetable like asparagus, snap peas, or sauteed spinach go well with scallops. A starch like a side of linguini or rice could also be served to round out the meal.

I’m pairing my scallops with simple roasted asparagus for a healthy low carb Spring meal. Asparagus is at its’ peak right now.

Instagram Asparagus Tutorial Here:

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Seared Scallops Dusted with Cornmeal and Old Bay

Serves 2-4 depending on how many scallops you want

12 wild caught sea scallops, rinsed, side muscle removed, patted dry

¼ cup medium coarse cornmeal

2 tsp Old Bay Seasoning

4 tbsp grass fed unsalted butter, divided

-Mix coarse cornmeal with Old Bay on a shallow plate

-Coat scallops in cornmeal mixture

-Heat 2 tbsp butter in a heavy skillet

-Sear half of scallops in hot butter for 2 minutes, then 2 minutes on other side

-Move to a plate, repeat with remaining scallops, and serve