Seared Scallops are basically little balls of candy. Anything that delicious that you can just pop in your mouth is dangerous.
I love serving Seared Scallops along with Mushroom Risotto. This meal is decadent and looks like you got it from a 5-star restaurant.
The first thing you have to do is purchase your scallops. Wild caught are what I prefer. For us I typically get 1/2 lb. of scallops. That usually ends up being 11-13 scallops which is plenty for the two of us.
Pat dry your scallops and make sure the little muscle on the side is removed. Typically the scallops you get from the grocery store already have this muscle removed. Once you’ve dried your scallops, salt and pepper them on each side.
In a saute pan large enough to fit all of your scallops melt 3 Tbsp of butter over medium. Add your scallops to the pan and sear for about 1 & 1/2 minutes on each side. Use the butter in the pan to baste your scallops. Serve immediately.
What Your Need
- Scallops (1/2 lb. or more)
- Salt
- Pepper
- 3 Tbsp butter
The Steps
- Pat dry scallops.
- Make sure side muscle is removed.
- Melt butter over medium in a saute pan.
- Add scallops to pan and sear for about 1 & 1/2 minutes on each side.
- Serve immediately.
