Panned Scallops in Broth
Panned Scallops in Broth
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WASHINGTON — International celebrity Chef Jacoby Ponder is coming to Washington, D.C. on Friday, March 15th, 2019 to host his "Couples Cooking Date Night". It's the perfect way to spice up date night from 7pm - 9pm at Mess Hall DC. If you can't make it here is Chef Ponder's take on seared scallops:

Ingredients

  • 1 large clove of garlic (minced)
  • 1 tsp chopped Thyme (fresh)
  • 1 tsp chopped Rosemary (fresh)
  • 1 tsp chopped Basil (fresh)
  • 1/2 a lemon 
  • 1 Tbsp butter 
  • Kosher salt & pepper 
  • Paprika 
  • 1/2 tbsp olive oil 

Preparation

1. Add melted butter and olive oil in a medium skillet and add in garlic, use ½ of the chopped herbs, and a pinch of salt and pepper (gently stir over high heat)

2. Let the mixture cook on low until the garlic becomes translucent and the herb mixture is fragrant 

3. Place the scallops on a dry towel ensure scallops are completely dry on both sides

4. In a hot pan place scallops and cook for about 1 minute on the first side until the bottoms are browned

5. Flip the scallops and lightly season with salt and pepper, paprika (begin basting with hot butter and herbs

6. Let the scallops cook another minute, short cooking time allows for the formation of a crispy crust on each scallop while the inside remains smooth and juicy