Recipe

How to Pan Sear Scallops Like a Real Adult

By Meredith Davin at Duke University

Growing up in Southern California, I developed an expensive taste for seafood. Scallops have grown to be my favorite shellfish, but boy are they pricey. It's rare to find them on a menu for less than $30. What gives with the high prices? I thought that scallops were just exorbitantly expensive, but I'm here to dispel that myth. I bought 10 scallops (about a half pound) at my local Harris Teeter for just $9.48. Definitely not as cheap as chicken, but I paid less than $1 per scallop. Educate yourself with this recipe so you can feel bougie on a budget.

Seared Scallops with Risotto and Roasted Vegetables

Prep Time: 5 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 10 mins
Servings: 2

Ingredients

1/2 pound scallops
6 cups raw vegetables
1 cup uncooked rice
1/2 cup milk choice
4 tsp pesto
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Meredith Davin

Step 1

Preheat oven to 400º. Place vegetables into a large mixing bowl. Add 2 tsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and mix together.

Meredith Davin

Step 2

Spread out vegetables onto a baking tray. Cook for 40 minutes, checking every 15 minutes to stir the vegetables.

Meredith Davin

Step 3

Remove vegetables from oven once browned, but not yet burnt. Let cool while cooking risotto and scallops.

Meredith Davin

Step 4

Prepare 1 cup of rice of choice according to box instructions over the stove in a pot. Once rice is cooked (about 20 minutes), add in 1/2 cup milk of choice. Stir in 2 tsp pesto and 1 tbsp olive oil and remove from heat.

Meredith Davin

Step 5

Heat a large pan on the stove top and place 1 tbsp olive oil in pan. Once oil is hot, place scallops in pan. Cook scallops for 2 minutes on each side.

Meredith Davin

Step 6

Plate vegetables and scallops on top of the risotto. Finish off with cracked pepper.

Meredith Davin

Now that you know a thing or two about scallops, go forth and feed yourself. Enjoy being the Anthony Bourdain of your friend group.