Pan Seared Sea Scallops with Okra and Tomatoes

serves 8

Try to find “dry packed” scallops because they need to be dry when they are cooked. Many places soak them in a liquid solution to preserve their color.

What you’ll need:

1 tablespoon unsalted butter

1 lb of fresh okra

1 shallot sliced

2 cloves of garlic chopped

1/2 teaspoon of herbs de Provence

1/4 tsp fresh cracked pepper

1 pat of butter

First:

Preheat oven to 400 degrees

Lightly apply Kosher salt to both sides of DRY scallops and set aside.

Cut okra and onion into 1 or 2 inch pieces and combine in a mixing bowl with tomatoes, extra virgin olive oil, herbs de provence, 1/4 tsp fresh cracked pepper and 1/4 tsp Kosher salt.

Pour onto a shallow, parchment paper covered baking pan and bake…set timer for 30 minutes.

With 15 minutes left on timer heat iron (or regular) skillet to medium high heat with 1 tablespoon unsalted butter and 1 tablespoon vegetable oil.

DO NOT TOUCH them for two minutes. Otherwise you won’t get that golden brown crust. After that turn for two more minutes then remove to a plate to rest and loosely cover with a piece of tin foil just set on top of it.

It’s important not to over cook them or they will be rubbery. They should still be a bit translucent in the center. Remember they will continue to cook a bit once you remove them.