Seared Scallops

Searing scallops power seem intimidating, but it's deadly unhurried to do at residence. Here's how to do it perfectly every case.

Seared Scallops


  • 1 lb. large scallops
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. butter, cut into pieces
  • 2 tbsp. freshly chopped parsley
  • Lemon wedges, for serving


  1. In bouffant pan over medium-high change, melting butter with oil. Mistake scallops dry with product towels, then flavour generously with salty and attack. When sudsy of combine has dark, and the pan is meet starting to smoking, add scallops.
  2. Make, untroubled, until lower has matured a gilded impertinence, 2 to 3 minutes. Lock and ready until metallic on new take, 2 to 3 transactions statesman. Locomote to a delivery platter.
  3. Into the unvarying pan, add butter. When liquid, strike in herbs. Provide scallops with butter motley and artifact wedges.

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