I am so excited that I’ve figured out how to get a good sear on wet packed scallops. I think I might eat the entire enormous pack of frozen scallops in a week!
These guys were brined in salty, lemony water for 35 minutes, patted dry, then seared in brown butter for 2 minutes per side. Meanwhile I made a sauce with butter, garlic and lemon to go over the top of the scallops and the steamed broccoli.
I don’t have any fresh herbs for garnish, so just a sprinkle of Maldon sea salt finished this dish.
Shot under a light ring and lightened on Snapseed.
Scallops in lemon butter sauceScallops with garlic spinach
Michelle Fiegehen is the CEO of Yempo, a boutique offshoring company in three offshore locations.
Now a permanent resident of the Philippines, she has lived and worked in the Philippines and India since 2009, building offshore capability for clients in Australia, United States, Canada, United Kingdom, Singapore, Dubai, South Africa and Hong Kong.
In addition, she has established Social Media Solutions and 24x7 Solutions, providing high value services to clients around the globe.
Personally, Michelle runs advocacies relating to animal welfare and catering.
