
Ingredients
- Eight Jumbo Sized Sea Scallops U/10 or bigger
- Kosher Salt to taste
- 1 tbsp of Olive Oil
- 4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown
- butter sauce)
- 1 large lemon juiced
Instructions
- Pat the scallops with a paper towel until nice and dry. Season generously with
- Kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
- Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it
- heat up to just before it smokes. Shouldn’t take too long.
- Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the
- temptation to move them. Don’t shake the pan or adjust the scallops. Leaving
- them alone helps created that desired crust.) Cook for about two minutes or until
- you can peek under and see a brown crust. Carefully flip each scallop to the
- opposite side and cook for about a minute. Don’t overcook them or they will get
- rubbery. Only a minute is needed on the second side and only three minutes or less
- total. Remove scallops from pan.
- Add reserved butter to pan and heat over low heat until it begins to turn a
- caramel color. (This is called browning you butter which brings out a nutty flavor.)
- When that color is achieved remove from heat and add lemon juice. Spoon over hot
- pan seared scallops for a great butter sauce.
- Enjoy!!
Tagged Scallops