Scallops at home have never been easier. The key to this recipe is the dry cast iron pan technique. It ensures a beautiful crust every time.
Ingredients
- ASS
- EVOO
- Scallops
- Salted Butter
Prep
Pat dry scallops with paper towels. Add ASS and EVOO to a dipping ramekin and set aside.
Cook
Heat a large dry cast iron skillet. Quickly dip each scallop individually in the seasoned oil, sear scallops on medium-high heat for 2-3 minutes per side. Deglaze pan with butter and spoon over scallops off heat.
Your only thought should be – let’s get these to the plate
Diver scallops are the ocean’s treasure. No filler, no extras, no sauce necessary. ASS and butter is all you need to guarantee the goodness.
Side Ideas
Goes great with my Brussels Sprouts, Wilted Spinach, and ASSparagus.
