PERFECTLY COOKED CARAMELIZED SCALLOPS. THESE OCEAN JEWELS STAND OUT ON THEIR OWN, THERE’S NO NEED TO COVER UP THE FLAVORS WITH LOTS OF SEASONINGS. THESE RESTAURANT WORTHY SEARED SCALLOPS ARE SIMPLE TO CLEAN, SIMPLE TO MAKE AND AN ACTUAL ENTRÉE THAT IS MADE IN LESS THAN 15 MINUTES. LEVEL THIS DISH UP WITH MY QUICK LEMON BUTTER SAUCE AND ZESTY GREMOLATA AND YOU’VE GOT YOURSELF A GORGEOUS TASTY MEAL.

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SERVES 2

INGREDIENTS

12 Large sea scallops [pat them dry with a paper towel] see note 1.

½ Cup of cornstarch

2 Teaspoons of white pepper [for seasoning the cornstarch]

2 Teaspoons of salt [for seasoning the cornstarch]

1 ¼ Teaspoons of finely ground black pepper or to liking [for seasoning the scallops]

1 ¼ Teaspoons of salt or to liking [for seasoning the scallops]

2-3 Tablespoons of olive oil or a neutral oil of choice

2-3 Tablespoons of unsalted butter [cut into pieces]

CLEANING THE SCALLOPS

1. Buy “dry scallops” they are better than “wet scallops” [they have additives]. Dry scallops are better for searing.

2. Check to see if they have a side muscle. If they do have that muscle simply pull it off with your fingers and discard. The muscle piece looks like a small tough rectangular piece on the side of the scallop.

3. Prep them by patting them with a paper towel on both sides. Make sure you get any excess moisture out of the scallops. Once done place them on a plate layered with a paper towel and continue on.

PREPARATION

- In a large plate place your cornstarch and add in your white pepper and salt. Mix with a fork and set aside.

- Grab your prepped up dried scallops and season both sides with salt and black pepper.

- Get a large clean plate and set aside, start by grabbing each scallop and dipping them first into the seasoned cornstarch, rolling them around and then shaking off any excess off. Place them onto the clean plate and repeat until you’ve done all the scallops.

LET’S GET COOKING

- Heat your oil in a large non-stick skillet or cast-iron skillet over a medium-high heat.

[I recommend not using a stainless-steel skillet it might stick]

- Once the oil becomes hot [do not let the oil smoke] add in your scallops, making sure you’re leaving space in between each scallop. Make sure your skillet is large enough to make room for all the scallops, you do not want to over crowd them. Sear the first side until it turns a deep crispy golden brown this usually takes 3 minutes. Flip your scallop to the other side and sear for 1-2 minutes, add in your cubed butter and let them sear for another two minutes.

- At this point you can baste “spooning the butter over” your scallops or you can simply move your pan a bit around to get the scallops dancing and moving.