Place scallops on a large plate or rimmed
baking sheet lined with a clean dish towel or
several paper towels. Place another clean dish
towel or stack of paper towels on top of the
scallops and gently press to remove any liquid.
Let the scallops rest at room temp for 10
minutes so the towels absorb any additional
moisture.
Just before cooking, season the scallops with salt
and pepper. Heat the oil in a large, cast-iron
skillet over medium high heat until hot and
almost, but not quite, smoking.
Add the scallops to the skillet in a single
layer, preferably around the perimeter of the
skillet and without crowding the pan. Cook,
without touching the scallops, until they're
golden brown on the bottom, 1 1/2 to 2 minutes.
Reduce heat to medium, with tongs, flip the
scallops.
Add the butter to the skillet and use a large
spoon to baste the scallops with the melted
butter as you continue to cook them (until
centers are opaque) 60 - 90 seconds more.
Remove to serving platter as soon as they are
done. Serve immediately
Serving
Suggestions
serve with lemon wedges
Originally Submitted
4/14/2020
0 Out of 5 from
0 reviews
You can add this Pan Seared Scallops recipe to your own private DesktopCookbook.
