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Seared Scallops |
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| Ingredients: |
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
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| Procedures: |
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat.
Salt and pepper the scallops.
Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.
Sear the scallops for 1 1/2 minutes on each side.
The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Serve immediately.
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| Notes: |
2026-03-27: with black-eyed peas and a Rosso dolce
2026-03-16: broiled (not as good) with tomato and watermelon salad and a Riesling
2026-02-16: with fried oysters and a Rosso dolce, for Lyd’s birthday.
2026-01-18: with limas and a Primitivo
2023-06-22: Added to our cookbook.
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04/23/2026
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