Seared Scallops

07/17/2015

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My friend Josi came from Minnesota for a visit! Of course, this being the beginning of scallop season, we taught her how to scallop. And Josi was a champ! But despite all her hard work catching and cleaning the guys, due to a shellfish allergy, she had brats for dinner.

We didn’t do anything special to the scallops this time around–just a quick sear–but sometimes simplicity with scallops is all you need.

Ingredients:

1 lb sea scallops
2 t butter
2 t olive oil
S&P

Instructions:

First dry off the scallops well, and salt and pepper both sides. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Once the oil begins to smoke, gently add half 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.) Once one batch is finished, remove from the pan, and put the rest of the scallops in the oil. Cook the same way. Serve immediately.

They’re great sprinkled with parsley, and eaten with polenta, vegetables, or just about anything.

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