Seared Scallops with Herbed Lemon Oil


  1. Allow scallops to fully defrost in the refrigerator and place on paper towel-lined plate. Top with another paper towel and place in refrigerator at least one hour to absorb any liquid (scallops need to be very dry to sear properly).
  2. In a food processor, combine the arugula, cilantro, basil, mint, lemon juice, capers, anchovies and salt. Pulse until roughly chopped. Add the olive oil, pulse until mixed, but herbs are still visible.
  3. Pat scallops dry with a paper towel. Season to taste with salt and pepper on both sides.
  4. In a 10-12 inch cast iron skillet, heat 2 tablespoons canola oil over medium-high heat. Working in batches, sear half the scallops for 2-3 minutes. Flip scallops, add 1½ tablespoons butter and 1 clove garlic. Cook, frequently tilting skillet and spooning butter over the scallops until cooked through and golden brown, 2-3 minutes. Place on plate, allow to rest. Wipe pan out and repeat with remaining scallops.
  5. Place on a serving dish and drizzle each scallop with a spoonful of herbed oil. Serve with lemon slices.

TIP: Leftover herbed oil can be used for bruschetta, omelets, spooning over chicken, fish, beef and more.

Recipe Courtesy of Executive Chef Mary Nolan, Bon Appétit
Photo Courtesy of Lisa Romerein