Buttery Garlic Seared Sea Scallops

• Gluten free

• Seafood

  • 1 lb 1 1/2 - 2 inch in diameter sea scallops

• Produce

  • 1 medium clove Garlic

• Baking & Spices

  • 1 Black pepper, fresh cracked or coarse ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Dairy

  • 2 tbsp Butter, real

Found on wildflourskitchen.com

Ingredients

• 1 lb. 1½ - 2 inch in diameter sea scallops
• 2 Tbl. canola oil
• 2 Tbl. real butter
• 1 medium clove garlic, very finely minced
• kosher salt
• fresh cracked or coarse ground black pepper

Directions

• Lightly pat scallops dry with paper towel. Place onto a plate, sprinkle tops generously with kosher salt and pepper. Set near stovetop. Have a clean plate near, more salt and pepper, and something to turn them with such as a narrow sharp spatula, offset knife, or medium-sized serving spoon.
• In medium-sized *non-stick* frying pan, add oil, butter and garlic. Heat to medium high-high heat to almost smoking and very hot! You want this to be screaming hot to get a quick nice sear on the outside and NOT overcook them on the inside. So hot oil/butter is very important!
• Place scallops into pan right along the outside like the numbers on a clock, one after the other, (next to each other but not touching), until the outside is filled. These should sizzle immediately when they hit the pan. Cook for 1½ minutes to get a nice browning.
• Check the bottom of the first one you added, if its nicely browned, start turning, going in same direction that you added them. Salt and pepper second side and sear again the same way. You may need to turn the heat up a little or down. When the second side is browned and seared, remove all immediately to your clean plate. *You may have to cook them in two batches depending on your pan. But dont add them to the center. I tried doing one like that and it didnt get browned well at all.
• Serve immediately with pre-prepared side dishes as you like. 3 - 6 scallops per person.