HOW TO COOK: SEARED SCALLOPS
You can have Scallops just as good as your favorite restaurant at home they’re so easy to sear beautifully right in your kitchen. Start with perfectly dry scallops, simple seasoning and hot oil. Serve seared scallops over slightly cooked spiral cut butternut squash , or alongside steamed or grilled vegetables for a low carb fancy meal.
1 lb.Wild-Caught Sea Scallops
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Using paper towels, pat scallops very dry and arrange on a plate. Season all over with salt and pepper.
At medium heat oil and butter in a large skillet until hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.
Or for an Easy Sauce
Reduce the heat to medium,whisk 3 tablespoons lemon juice into the skillet scrape the bottom of the skillet with a wooden spoon to release any browned bits. Add the tablespoon butter.When the butter has mostly melted, Whisk in 1/4 teaspoon sea salt. Drizzle over scallops and serve.
It is important to cook this sauce in a non-reactive pot.
This is my favorite pot