Scallops are a great source of healthy protein and are loaded with some hard-to-get minerals and vitamins, like selenium, phosphorus, zinc and vitamin B12. It’s important to choose DRY scallops whenever possible because “wet” scallops are treated with a chemical solution called STPP (sodium tripolyphosphate) which is a suspected neuro-toxin and a known skin irritant. STPP is used to give seafoods a fresh-looking appearance, even if the product is actually rotten. STPP also adversely affects the flavor and quality of seafood, and can lend to a soapy or alkaline taste in scallops, so be sure to ask your grocer to specify what it is that you’re buying!
- Heat olive oil in a large skillet over medium heat.
- When the pan is hot, add shallots. Saute, stirring frequently for 1 to 2 minutes, or until lightly browned.
- Add the lemon juice to the pan to deglaze, and cook until evaporated.
- Add scallops to the pan, leaving at least 1/2 inch of space between each scallop. Cook for 1 minute, then turn, cooking another minute on the other side until deeply browned. Repeat until all scallops are cooked.
- Remove from pan immediately and season with salt and freshly ground black pepper.
- Top with parsley and serve with a fresh lemon wedge.