Pan Fried Scallops

Today is National Fried Scallops Day!  One of our favorite dishes.  

Ingredients

  • 1/2 lb dry sea scallops
  • salt
  • pepper
  • 1 tbsp avocado oil or other high smoke point oil
  • 2 tbsp butter

Directions

  • Preheat a cast iron skillet over medium high heat.
  • Or use our one of our Stone non-stick pans, for even heat distribution.  https://www.epicureancook.com/products/icestchef-japanese-style-rice-stone-pan-non-stick-frying-pan-with-anti-scalding-handle-frying-pan-cooker-kitchen-tools
  • In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
  • When the pan is hot, add the grapeseed oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
  • Remove the scallops from the pan and serve!
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