Meyer Lemon Pan Grilled Scallops

Finding nice juicy large boholicious scallops is always a treat!  Even if they’re ‘previously frozen’, which is the case most all the time when you’re living in the mountains of Colorado, I have to have my fix for scallops.  It’s precisely these times that I miss living on the inlet waters of coastal South Carolina even more~~the abundance of fresh seafood can be taken for granted.

And, that’s the good thing about changing up life~~you tend to take things for granted and become complacent with the everyday gifts you have~~spending several months a year in a different place, or even a few days, takes you back to your homeplace, and you probably appreciate much more of what life offers you!

It’s akin to camping for a few days~~when I return to ‘home’ there’s nothing better than a hot shower, clean crispy linens enveloping you in a wonderful bed, and drinking a glass of chilled Chardonnay from nice crystal.  So, saddle up, deprive yourself, and return to a state of pure appreciation for those little things you’re probably taking for granted.

Serves: 2

What you need:

8 large scallops

2 tbl coconut oil

2 tbl butter

1/2 tsp sea salt

1/2 tsp pepper

1/2 tsp Cajun Seasoning

1 Meyer Lemon juice/zest (regular lemon substitute)

2 green onions/tops sliced

 

What you do:

Season the scallops with salt, pepper and Cajun seasoning on both sides.  Heat oil and butter in a heavy skillet on medium high.  Place scallops in and fry about 1 1/2 to 2 minutes per side leaving golden brown searing on each side.

Remove to a plate.  Squeeze on the Meyer lemon juice and zest.  Top with the thinly sliced onions.  Serve with your favorite salsa.  I chose a pre-packaged mango/peach salsa (or make your own!).