September seared scallops. When I think of autumn, I think about fine cooking! Scallops are saltwater clams and considered delicacies of the sea.

How to correctly sauté scallops:

To make restaurant-quality scallops at home, handle them with care. The key to searing scallops is to not overcook them, or they will become rubbery.

Start with 10 scallops. Remove the small side muscle, and rinse with cold water. In a large saucepan, add two teaspoons unsalted butter and two teaspoons olive oil and sauté on high heat. Gently add the scallops, making sure to spread them about ½ an inch apart. Sear the scallops for 1 ½ minutes on both sides. They will have about a ¼ inch golden crust around each side but still be translucent. Let cool, then serve immediately to preserve the freshness!

Spaghetti Carbonara with Seared Scallops recipe:

To take scallops a step further for dinnertime, try a spaghetti carbonara with pan seared scallops. To make, begin by bringing a large pot of water to a boil. Salt, and add 8 oz. of spaghetti. Bowl until al dente, remove and drain.

Mix 2 eggs and ¾ cup Parmesan cheese in a medium sized bowl. In a skillet, fry bacon and cook until brown and crispy. Stir in garlic and sauté for 1 minute on low. In a separate pan, add 1 tablespoon of olive oil and add scallops.

Cook for 2 minutes on each side and remove the pan from the heat. Stir in the egg and Parmesan mixture and the bacon mixture into the pasta and stir until mixed. Add ½ cup water. Next, place the pasta mixture in a bowl or serving platter and top with parsley and sautéed scallops. Sprinkle with salt and finish with parmesan. A hearty and delicious spaghetti carbonara with golden sautéed scallops!