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Under the sea

November 26, 2008

So the title to this entry is making me sing the song “Under ‘da’ Sea” from The Little Mermaid!  Remember Sebastian the crab dancing and singing this?  That really took me back to my childhood for a mintue!  You know you’re singing the song now. 

So now on to the good stuff.  Scallops are one of my favorite things, I just love them.  It seems like they are a very versatile thing to cook.  They can be cooked with bacon, salt and pepper, butter for a more savory traditional way or they can be made with a little bit of sugar for a completely different and sweet taste.  I’ll eat them pretty much any way they are cooked.  

For this particular night I really wanted something a little different but with a sweet kick.  I took the rout of using sugar rather than the savory rout.  The results were amazing.  I think I’ve found my new favorite way to have scallops…and I thought nothing could beat bacon wrapped scallops, I guess I was wrong.  This was awesome and we paired it with steamed asparagus and creamy, garlic mashed potatoes.

Sugar Coated Scallops


8 Sea scallops

2-3 Tablespoons sugar

Fresh ground black pepper

1-2 Tablespoons butter


Preheat skillet over low-medium heat and add butter and let melt.  Sprinkle sugar and fresh black pepper on plate and mix together.  Place scallops in sugar mixure and generously coat.

Place scallops in melted butter and cook.  Cook on each side for about 2 minutes a piece.

Place on plate then drizzle with the caramelized sauce left in the pan.



Recipe by: Lynsey Lou

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