The Butcher loves these served over mashed sweet potato. In a pinch, just scrub and poke a couple sweet potatoes, and wrap in wet paper towels. Microwave 2 potatoes for about 15 minutes. They’ll be ready to scoop and mash in no time! Add a little butter and salt and pepper.

 

Yields2 Servings
Prep Time3 minsCook Time15 minsTotal Time18 mins

 

Shopping List

 Sea Scallops
 1 tbsp Vegetable Oil
 1 tbsp Butter

Cooking Instructions

1

Heat a large (not non-stick) skillet over almost high heat.

2

Dry scallops do not need rinsing, as they are not packed in liquid. Just pat them to assure they are completely dry and season them with kosher salt.

3

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan - it should smoke a little bit.

4

Add scallops and DON’T MOVE THEM for at least 2 minutes. They will smoke a little bit.

5

Turn them when they have a golden-brown crust and cook for one minute on the other side.

6

Scallops should be served when translucent in the middle - don’t overcook! ENJOY!

Ingredients

 Sea Scallops
 1 tbsp Vegetable Oil
 1 tbsp Butter

Directions

1

Heat a large (not non-stick) skillet over almost high heat.

2

Dry scallops do not need rinsing, as they are not packed in liquid. Just pat them to assure they are completely dry and season them with kosher salt.

3

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan - it should smoke a little bit.

4

Add scallops and DON’T MOVE THEM for at least 2 minutes. They will smoke a little bit.

5

Turn them when they have a golden-brown crust and cook for one minute on the other side.

6

Scallops should be served when translucent in the middle - don’t overcook! ENJOY!

Notes

Pan-Seared Sea Scallops
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