These scallops are spicy, I promise! This is also a very quick and easy recipe; my dinner was on the table in 15 minutes. Either bay or sea scallops will work, you simply need to adjust the cooking time.
1 t garlic powder
1/2 t black pepper
1/2 t thyme
Dash cayenne pepper
6 oz. scallops
Mix spices in a sealable bag, and add scallops. Seal bag, and shake well. Coat a frying pan with cooking spray, and place on medium heat. When pan is hot, add scallops, and cook for a few minutes on one side until browned. Turn scallops, and cook an additional few minutes on the other side.
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We made this dish last night (well Jaime cooked it, but I did buy the scallops). We had to substitute cracked red pepper for cayenne. Anyhow, they came out nice and were spicy but ours weren’t liquidy like you picture so not sure if we missed something 🙂
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I am impressed! No, you didn’t miss anything; I didn’t expect my scallops to leak that much liquid while they cooked.
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