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.
Shopping List
Cooking Instructions
Heat a large (not non-stick) skillet over almost high heat.
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.
Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan - it should smoke a little bit.
Add scallops and DON’T MOVE THEM for at least 2 minutes. They will smoke a little bit.
Turn them when they have a golden-brown crust and cook for one minute on the other side.
Scallops should be served when translucent in the middle - don’t overcook! ENJOY!
Ingredients
Directions
Heat a large (not non-stick) skillet over almost high heat.
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.
Add 1 tablespoon vegetable oil and 1 tablespoon butter to the pan - it should smoke a little bit.
Add scallops and DON’T MOVE THEM for at least 2 minutes. They will smoke a little bit.
Turn them when they have a golden-brown crust and cook for one minute on the other side.
Scallops should be served when translucent in the middle - don’t overcook! ENJOY!