I feel like scallops don’t get enough attention.  They’re one of the easiest, most delicious, and healthy, sustainable land or sea foods you could eat or cook. They’re low in fat and high in protein and B-12. Your basic pan-seared Atlantic sea scallop with butter and lemon can be made in about eight minutes.  

I had these in the freezer and was looking for something to serve over some microgreens.  I figured a nice sear with a scampi sauce would mix up nicely on the plate.  After a hot sear on each side, I finished them up with a little scampi sauce of lemon, white wine, garlic, butter, and parsley.  I also considered baking them in butter, topped with some panko bread crumbs.  While a fantastic way to prepare them, I think the sear brings out the best in the natural flavors and texture of the scallop.  They also look a lot nicer on the greens this way 🙂