SEARED SCALLOPS
10/30/2016
I hope you are enjoying these beautiful fall days! I really love watching the leaves fall and scatter on the ground in a beautiful array of color only boasted during the fall season. With fall comes an abundance of squash, pumpkin and comforting dishes. This recipe for Seared Scallops is delicate, and wonderful but becomes almost of comfort food when paired with fried sage leaves and butternut squash puree. An ordinary dinner and be easily turned into an extraordinary dinner with ease, with just a little inspiration and preparation. Have a lovely evening.
Love,
Molly
Seared Scallops
Ingredients
1 pound sea scallops, patted dry
1 Tbs. unsalted butter
1 Tbs. olive oil
kosher salt
freshly ground black pepper
Directions
Check your scallops to see if any of them still have the 'foot' attached. This is a little muscle attached to the side of the scallop. If it's there you'll notice, just remove them. Give the scallops a good rinse of cold water and pat dry.
Add the butter and olive oil to your skillet or saute pan on high heat. You want that pan screamin' hot. Salt and pepper the scallops and once the pan is almost smoking (careful watch so you don't burn the butter) add them to the pan allowing for plenty of room so they aren't touching. Sear on both sides for about 1 1/2 minutes per side. Don't touch them while they are searing. They should have nice golden, crisp sides and be just translucent in the center. Do Not Overcook them! They are best when served right away.
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