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Seared Scallops

seared scallops on a plate

**I used to think scallops were tricky, but honestly, they are one of the easiest dishes in my rotation**



Salt & pepper


Olive or grapeseed oil





How to

Pat dry scallops, season with salt and pepper

Heat oil in a cast iron pan

Add scallops, giving them lots of space (don’t want to crowd them or they will steam instead of sear).  Leave for 2 minutes and DO NOT MOVE them.  This will make a nice crust on the scallop.

Flip the scallops, add some butter and cook for another 2 minutes.  They are done when they are firm to touch, but have a bit of spring in them.

If you want a sauce for the scallops, scrape the browned bits in the pan, add a couple of cloves of minced garlic, cook, then stir in some white wine, lemon juice, butter and cook til it reduces in to a nice sauce.  

Can be a great appetizer, or serve with a salad or pasta for a main dish, or serve with a seared steak for some great surf & turf