Seared Scallops

• Produce

  • 1 Lemon, wedges

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil or vegetable oil, mild

• Dairy

  • 1 tbsp Butter or ghee, unsalted

• Other

  • 12 ounces fresh (not frozen sea scallops*

Found on leitesculinaria.com

Ingredients

• 12 ounces fresh (not frozen) sea scallops*
• Salt and freshly ground black pepper, to taste
• 1 tablespoon mild olive oil or vegetable oil
• 1 tablespoon unsalted butter or ghee
• Lemon wedges, for serving

Directions

• 1. Place the scallops on a large plate lined with a clean dish towel or several paper towels. Place another clean dish towel or stack of paper towels on top of the scallops and gently press to blot any liquid. Let the scallops rest at room temperature for 10 minutes so the towels can absorb any moisture.2. Season the scallops with salt and pepper. Heat the oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the scallops in a single layer and cook, without moving, until nicely browned, 1 1/2 to 2 minutes.3. Reduce the heat to medium. Add the butter to the skillet and, using tongs, flip the scallops. (If the scallops stick to the skillet, just let them be for a moment; this is usually a sign that they’re just not ready to be turned yet. And for the love of all things good, don’t use a plastic spatula to flip these guys, as they’re too delicate. Tongs are best, but a super skinny metal spatula—you know, a bendy flexible spatula—also works well.) Use a large spoon to baste the scallops with melted butter as you tilt the skillet and continue to cook the scallops until the sides are firm and the centers are opaque, 30 to 90 seconds. (Smaller scallops will cook more quickly than larger ones, natch.) Use tongs to transfer the scallops to plates or platters as they are done. Serve the seared scallops immediately with the lemon wedges.