Scallops à la Mouncey

I love seafood. Whenever we go to the North Carolina coast, we’re in heaven, not only because it’s so lovely but because we can get fresh seafood (“fresh” as in “fresh from the boats that very morning”) every single day if we want to.

One of my favorites is sea scallops. This recipe is from a fellow Virginia wine lover and foodie, not to mention marketing expert, Mouncey Ferguson. We met Mouncey back in 2014 at a wine-blending class at Sunset Hills Vineyard (their “winemaker for a day” event). He shared it with me recently on his Instagram page, and I’ve tweaked it only slightly from his original.


It’s very simple, utterly delicious, and (best of all) takes 10 minutes to fix, start to finish. Let’s go!

Begin by assembling your ingredients, as usual. For this recipe, use about 1 pound of sea scallops (I got slightly more than that, or 16 large scallops), 1 tablespoon of avocado oil, 1/4 teaspoon Old Bay Seasoning (for those not in the USA, I’ll list the ingredients at the end of this post**), 1 teaspoon fresh lemon juice, 1/2 teaspoon regular flour, and freshly ground salt and pepper to taste.


First, before anything else, get a large sauté pan and begin to heat it over medium to medium-high heat. While the pan is heating, rinse the scallops and trim off the muscle that attached the scallop to its shell. It’ll be a rectangular bump on the perimeter of the scallop and will have a slightly different texture. You can see one here:


Put the scallops in a large bowl, then add 1 tablespoon of avocado oil, the Old Bay, lemon juice, flour, salt, and pepper. Toss lightly until the scallops are well coated.


Now, pour the scallops into the hot sauté pan.


Drizzle with a bit of avocado oil, enough so that the scallops tumble loosely in the pan when you shake it by the handle (as if stir-frying). After 2 minutes, flip the scallops onto the other side, drizzle with a tiny bit more avocado oil, then sauté for another 2 minutes until the scallops are a toasted brown color.


Serve immediately! We had this tonight with a lovely Virginia rosé from King Family Vineyards, their Crozé rosé.


Great combination! Plus the scallops are absolutely delectable. (Thanks, Mouncey, for sharing your recipe!)


**Old Bay contains celery salt, red pepper, black pepper, and ground paprika.



Filed under Recipes

2 responses to “Scallops à la Mouncey

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