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Easy Scallops

I happen to love sea scallops, but I refuse to pay the exorbitant prices that restaurants charge for them. That's why I learned to make them how I like at home when I can get them at a reasonable price.

Sea scallops run about $23.00 per lb. here, but every now and then our market will drop the price to $19.99, and that's when I buy half a pound, which is about 7-8 big scallops for $10.00 (restaurants charge upwards of $30.00 for 5 scallops, and most cook them too much.)

I started with a frying pan and a very thin drizzle of olive oil on medium high heat; when the pan is good and hot I add the rinsed scallops, two chopped scallions, a tiny sprinkle of creole seasoning and a few drops of lemon juice. With scallops less is always better.

Once I sear the scallops on both sides (this takes about a minute to a minute and a half) I deglazed the pan with a splash of water. You can also use some wine to do the deglazing if you want to go fancy; just stay away from sweet wines -- something like a flinty Chardonnay is better.

Serve the scallops immediately with whatever side dish you like. Pasta works, but rice is my favorite.

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