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 ServingsPrep Time3 minsCook Time15 minsTotal Time18 mins
Shopping List
Sea Scallops
1tbspVegetable Oil
1tbspButter
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
1tbspVegetable Oil
1tbspButter
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!
