Scallops with Cumin and Lime
This is a loose interpretation of a scallop dish I had at a restaurant when we were in Florida. This is such an easy, elegant dish and it come together in minutes.
Serves 4
½ tbsp butter
20 medium sized scallops, cleaned and patted dry
Pinch of Cumin
Pinch of salt
Heat a large non-stick frying pan and add the butter.
Season one side of all the scallops with a very light dusting of the cumin and salt.
When the pan is hot and the butter has melted add the scallops to the pan, seasoned side down into the fat; season the second side (the side facing up) the same way.
Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.
Drop the heat to medium after the scallops have been flipped.
Cook for about another minute or two, until the middle is opaque and is slightly warm.
Serve with lime wedges and squeeze the lime onto the scallops just before eating.
Notes:
1. Larger scallops will take longer to cook but the principle is the same!
2. I tend to make 4 or 5 small-medium scallops per person about 85g/3 oz per serving).
3. It’s easier to use more then one pan at a time versus squeezing all scallops into one pan when cooking for a family of 4 or more.
