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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 16 2020

How to Cook Scallops


1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter (or bacon fat)
2 teaspoons olive oil (or bacon fat)
Kosher salt
Freshly ground black pepper

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops.

Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 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.