Light Citrusy vs. Supreme Savory Scallops

Time for fall break! I drove five hours on Friday to visit my boyfriend in Rochester, so I am definitely tired. I miss home-cooking lots, so at some point I’m going to go home and make some delicious food, like this recipe for example! I felt like making something with scallops for my family’s dinner one night, so I decided to make two different types: scallops with lemon and lime juice, and scallops with butter and soy sauce. Both are amazingly delicious in their own ways, so make both if you have the time and ingredients, but you can also choose to only make one. It’s completely up to you; I recommend both of them!

Ingredients

·      8 dry scallops per recipe (pat them dry and leave them in paper towels to get rid of any extra moisture)

·      1 lemon

·      1 lime

·      4 tbsp unsalted butter (for soy sauce scallops)

·      2 tbsp unsalted butter (for citrus scallops)

·      1.5 tbsp soy sauce

·      Anything else you would like on the side that will soak up leftover sauce (spaghetti, vegetables, etc.)

Prepare whichever sides you’re going to add with your scallops (cut up the vegetables, boil the pasta one minute less than the package states, cook the rice, etc.). Put a skillet over medium-high heat until it’s hot.

If you’re making the Butter-Soy Sauce Scallops: melt the butter in the skillet and add the scallops. Fry the scallops until they turn opaque about a third of the way up the sides. Flip the scallops over and fry them until the butter turns a dark brown color. Add the soy sauce and let the sauce reduce while flipping the scallops every now and then to coat them evenly.  Remove the scallops from the heat and place them on a plate.

If you’re making the Citrus Scallops: melt the butter in the skillet and add the scallops. Fry the scallops until they turn opaque about a third of the way up the sides. Add the lemon and lime juice, and flip the scallops and fry until the bottoms and tops turn golden brown. Remove the scallops from the heat and place them on a plate.

Whichever sides you’re using with your scallops, place them in the skillet with the extra sauce from cooking the scallops. Stir it around a bit so it will soak up all the additional juices (if cooking vegetables, let it cook on the stove over medium-high heat so the vegetables are soft and cooked through). Transfer to a serving plate, top with a few scallops, and you’re all done! Enjoy~