Scallops are my favourite. You can add them to almost any dish! The trick to real good, crusted scallops is a hot pan and not touching them until it's time to flip them over!
Add these tasty treats to pesto pasta, lemon orzo risotto, grilled veggies or grilled asparagus.
fresh sea scallops (I use size 20-40)
salt and pepper
2 tbsp of butter
Step 1: Using paper towel, pat dry the scallops so there is no extra moisture. Season both sides of the scallops with salt and pepper.
Step 2: Place a large frying pan over medium-hi heat. Add the butter and allow it to melt. When the butter begins to foam, add the scallops. Be careful not to over-crowd the pan - if needed, do the scallops in batches.
Step 3: Let the scallops cook on one side, without touching for roughly 2 minutes. You'll see dark edges on the bottom of the scallop - this is when it's time to flip the scallops over.
Step 4: Finish cooking all the scallops, so there is an even brown crusted colour on both sides. Transfer to a plate and eat right away, yum yum!