seared scallops

By dhoffmanlatter

Ingredients

• 8 (1 oz.) sea scallops 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon grapeseed oil (or other high heat cooking oil)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Remove the small muscle flap on the side of each scallop by gently peeling it off. Pat scallops dry with paper towels. Sprinkle 1 side of scallops with half of the salt and pepper.

Step 2
Heat oil in a skillet over medium-high. When oil and skillet are very hot, add scallops seasoned side down, in a clockwise direction in skillet, making sure scallops do not touch. Cook, undisturbed, until bottoms of scallops have browned edges and are cooked about 1/4-inch up the side (they will be turning more opaque), about 1 1/2 minutes. Sprinkle with remaining half salt and pepper.

Step 2

Step 3
Flip each scallop over in the order in which they were placed in skillet, and cook an additional 1 to 1 1/2 minutes. Remove from skillet, and let rest 1 to 2 minutes before serving.