Can you believe, I've never cooked with scallops before today! Years of living in South Korea where they are abundant, and I never had the desire to pick them up from market. Even so I found them extremely easy to prepare today and chose to serve them with seasonal haricots verts (fancy name for French thin green beans), crispy proscuitto (Green beans and prosciutto - You just gotta have them together) and a simple brown butter pan sauce with capers and lemon.
I had gotten a box of fresh fish from a seafood subscription company a week ago, and thought why not give it a go! They are a sustainable seafood choice and best of all, take a very short time to cook. Hope you enjoy this easy and keto friendly recipe for one :) Double and adjust as you see fit!
4 large sea scallops, side muscles removed and patted dry.
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
2 tablespoons grass-fed butter, divided
1 cup haricots verts (about 4 oz)
1 slice prosciutto
1 tablespoon capers, packed in brine, drained
Juice of 1/2 lemon
Bring a small pot with salted water to a low boil. Place a steaming rack on top and add haricots verts. Steam for 5 minutes or until desired doneness - I like mine still crunchy.
While the haricots verts cook, bring skillet with 1 tablespoon of butter to medium-high heat. Season the scallops on both sides with salt, pepper and garlic powder and them place them in your skillet. They should sizzle as they hit the pan. Cook without moving them for 2-3 minutes and flip to sear the other side for the exact same time. Remove scallops from the pan and add the prosciutto to crisp it up. This should only take 2 minutes. Once it's crispy remove it and set aside. Add remaining tablespoon of butter and capers plus lemon juice to the same skillet. Simmer and stir then turn the heat off.
The steamed haricots verts should be done by now. Plate them, place the crispy proscuitto on top followed by the scallops. Pour pan sauce over everything and enjoy! I did add some chopped chives to mine which added a lovely bit of extra freshness.