Welcome to StarCooking.com. I'm Kathy Maister. Pan-fried scallops cook up in just four minutes,

and they're perfect to serve to company. Ingredients and equipment list are at the end of this video.

I'm going to dredge or lightly coat one pound of clean sea scallops and seasoned flour.

Put into a clean plastic bag, one third cup of flour, one teaspoon of salt, one half teaspoon

of dried oregano, and two tablespoons of lemon pepper.

Lemon pepper is pepper which has been seasoned with dried lemon, garlic, and herbs.

It's found in the spice section at the grocery store.

Add the scallops and hold the bag shut.

Mix everything up.

Be sure to coat all the scallops with the flour.

Pour the bag of ingredients onto a plate.

These cook up very quickly,

so prepare the garnish before you turn the stove on.

Cut one lemon into wedges.

Pull the stems off the parsley and chop

it up. Hold the tip of the knife down with one hand while the other hand moves the knife

through the parsley. About four tablespoons should be enough. Sprinkle half the parsley onto

a serving plate. Save the other half to sprinkle on top of the cook scallops. Preheat

your frying pan on medium high heat for about

a minute. Add two tablespoons of olive oil and let that heat up for about a minute. Using a pair of

tongs, pick up each scallop individually and shake off the excess flour before adding the

scallops to the pan. Fry for two minutes on each side. Transfer the first batch of scallops onto

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