I don't know the reason but East Coast Digby scallops are the sweetest scallops I have ever tasted. This is a simple and delicious way to pan fry scallops in your area.
10 East Coast sea scallops
Sea salt and freshly ground black pepper
4 T unsalted butter, divided
1 clove garlic, pressed or minced
3 T white wine or white vermouth
Zest and juice of ½ lemon
Snipped chives
Dry scallops with paper towels and season with salt and pepper on both sides.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
Add scallops and brown on one side, about 3 to 4 minutes.
Do not flip over until at least 3 minutes to get a nice brown color.
Do not flip over until at least 3 minutes to get a nice brown color.
Remove from skillet and transfer to a plate.
Melt the rest of the butter and gently fry the garlic for one minute.
Add the wine, lemon zest, and lemon juice.
Reduce the liquid for a couple more minutes.
Reduce the liquid for a couple more minutes.
Add the scallops back into the pan to warm through.
Add scallops to two warm plates, spoon pan juices over and garnish with snipped chives.
Serve with mashed potatoes or risotto.
Serves 2
Serves 2
