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Seared Scallops |
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| Ingredients: |
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons avocado oil
Kosher salt
Freshly ground black pepper
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| Procedures: |
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat.
Salt and Pepper the scallops.
Once the fat is hot, gently add the scallops, making sure they are not touching each other.
Sear the scallops for 3 minutes on each side.
The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Serve immediately.
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| Notes: |
2026-08-28: 16 scallops, peppered, with no salt, were cooked 3 minuter per side in avocado oil only. Served with potato salad, scalloped apples, and a Relax Riesling.
2026-07-25: With green beans and jelled asparagus salad.
2026-05-30: Lyd sprayed the pan with Pam, and I used EVOO, only. Still, little crust. Next time, get the scallops VERY dry and use the avocado oil.
2026-03-27: with black-eyed peas and a Rosso dolce
2023-06-22: Added to our cookbook.
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06/27/2026
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