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Pan Seared Scallops Recipe


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     Pan Seared Scallops

Category   Entrees - Maindishes
Sub Category   None
Servings   2

12 oz Fresh not frozen, Sea Scallops
Salt and Pepper, to taste
1 Tbl mild Olive Oil, or Vegetable Oil
1 Tbl Butter
Lemon wedges for serving

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

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