- 1/2 Cup AP Flour
- 1 tsp Kosher Salt
- 3/4 tsp Marjoram
- 1 tsp Thyme
- Pinch of Coriander
- 2 TB Lemon Pepper
- 16 – 18 Sea Scallops, rinsed and drained
- 2 Tb Olive oil
- 4 TB Flat Leaf parsley, Chopped fine
- 4 TB Lemon Juice
In a large bowl, combine flour, salt, marjoram, thyme, coriander and lemon pepper.
Roll scallops in the flour mixture until lightly coated on all sides.
Heat olive oil in a skillet over medium-high heat
Add four scallops and sear on both sides (About 1 1/2 minutes for each side)
Remove scallops and place on a plate in a low oven to keep them warm until ready to serve.
Repeat with remaining scallops
Toss with parsley and lemon juice.
Serve with Saffron Sauce
Side it with Watercress Salad with Dijon-Lime dressing.