Amber, my husband agreed with you...less is more. We seasoned them with S&P, a dash of Tony Chacherie's, seared in a hot skillet with a bit of garlic, butter, olive oil, then squeezed lemon juice over the top. I had half of a sweet red pepper, which I sliced into thin 1" strips, and we cooked that along with the scallops. HB got the scallops perfectly cooked, and the sweet red peppers were a tasty addition. It was heavenly...the scallops melted in our mouths!
HB was afraid we weren't going to have enough meat, so he thawed 8 jumbo shrimp when he got home, seasoned them the same way, cooked in the same skillet after he removed the scallops.
We have a couple of scallops, 4 shrimp and about half a can of asparagus spears left...I think I'll use them in a nice chef's salad tonight. Since the seafood is coated in butter and olive oil, do you think I should heat them a bit, or maybe let them sit out until they are room temperature?
What kind of salad dressing would y'all recommend? Maybe just an Italian Vinaigrette?
We get by with a little help from our friends