Hibiscus Pan Seared Scallops
The scallops will take on a lovely pinkish tinge because of the Hibiscus flowers!
Prep time: 5 minutes Cook time: 5 minutes
2 tablespoons clarified butter
¼ cup white wine
2 Tablespoons Hibiscus spice blend
1 pound sea scallops, rinsed and carefully patted dry with small muscle removed
Salt and pepper to taste
- Heat a large skillet over medium high heat. Add butter and swirl to coat pan. Add wine and Spice Blend, stirring to bring out flavor and color of spices.
- Gently place scallops in pan trying not to crowd them. Sear approximately 2 minutes per side for a light golden crust. The interior will still be somewhat translucent. Serve with pan sauce on top.
Variations: Substituting olive oil for the butter, you may use this marinade for skewering the scallops and firing them on the grill.
‘Faster, More Creative, Better for You’: Bay scallops work well here, too!