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This week my local ShopRite food store has fresh, all natural, dry local sea scallops on special for $19.99/lb. Fresh Seafood Department All Natural, Dry Local Sea Scallops. While you're at it, live wild caught lobsters (1 to 1.25 lbs.) are $8.99/lb. with your PricePlus card. It's the perfect time to make your own lobster rolls. 

​Seared Scallops with Lemon-Herb Rice
By Karen Schroeder-Rankin
Southern Living Magazine, April 2021
 
Active Time: 45 minutes
Total Time: 45 minutes
Servings: 4
 
5 scallions
6 tablespoons butter, divided
1-1/2 cups uncooked long-grain white rice
¼ cup dry white wine
2-3/4 cup lower-sodium chicken broth
1-1/2 teaspoons kosher salt, divided
2 teaspoons grated lemon zest, plus 2 seeded lemon slices (from 1 lemon), divided
16 dry-packed sea scallops (about 1-1/2 lbs.
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh flat-leaf parsley, plus more for garnish
 
Directions
  1. Thinly slice white and light green parts of scallions. Thinly slice dark green parts to equal ¼ cup. Melt 2 tablespoons of the butter in a saucepan over medium-high. Add white and light green scallions, and cook, stirring often, 1 minute. Add rice. Cook, stirring constantly, until fragrant and toasted, 2 minutes. Add wine. Cook, stirring constantly, until absorbed, about 30 seconds. Stir in broth and 1 teaspoon of the salt; bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed, 15 to 17 minutes. Remove from heat; cover until ready to use.
  2. While rice cooks, cut remaining 4 tablespoons butter into pieces. Place butter and lemon slices in a microwavable bowl. Microwave on HIGH until butter is almost melted, 30 to 40 seconds. Stir until melted; remove and discard lemons. Cover lemon butter to keep warm.
  3. Rinse scallops; pat dry. Remove muscle from side of scallops; discard. Season with pepper and remaining ½ teaspoon salt.
  4. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add 8 scallops; press gently with a spatula. Cook until bottom side is deep golden brown, about 4 minutes. Turn scallops over; cook until slightly opaque in center, 3 to 4 more minutes. (Don't overcook.) Transfer to a plate lined with paper towels. Wipe skillet; repeat with remaining oil and scallops.
  5. Fluff rice with a fork; stir in parsley and zest. Serve scallops with rice; sprinkle with dark green scallion slices and additional parsley. Spoon lemon butter evenly over scallops before serving.