Seared Scallops (Print Version)
# Ingredients:
01 -
12 big sea scallops, weighing about 1 ¼ to 1 ½ pounds.
02 -
2 teaspoons plain flour, if you want.
03 -
Salt.
04 -
Ground black pepper.
05 -
2 tablespoons avocado oil or cooking oil.
06 -
1 ½ tablespoons butter.
07 -
2 cloves of garlic, finely chopped.
08 -
1 cup basil leaves.
09 -
3 to 4 slices of lemon.
# Instructions:
01 -
Dab scallops with paper towel until dry. Sprinkle one side lightly with flour if using, then add salt and pepper.
02 -
Get a wide skillet hot over medium-high heat. Pour in the oil. When it's shimmering and hot, put scallops in carefully, seasoned side facing down.
03 -
Let them sit untouched until they brown on the bottom, about 2 minutes.
04 -
While they're cooking, sprinkle a bit of flour on the tops along with some salt and pepper.
05 -
Flip each scallop over. If they stick, wait a moment and try again with a gentle side-to-side shake to free them.
06 -
Toss the butter and garlic into the pan, moving the pan around so the butter melts evenly.
07 -
Cook another 1 to 2 minutes, then take the pan off the heat. Mix in the basil and lemon slices.
08 -
Eat right away to enjoy all the tasty flavors.
# Notes:
01 -
Flour helps them brown evenly, but you can skip it if you dry the scallops really well.
02 -
If your scallops are frozen, thaw them in the fridge overnight or under cold water for quicker results.
03 -
Since scallops cook so fast, make sure your side dishes are ready to go before you start cooking.