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Pan Seared Scallops

Cook Time: 15 mins

Freshly seared seaside scallops

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Serves 2

  • 1 pound fresh scallops, patted dry

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • Salt and pepper, to taste

  • Fresh parsley, chopped, for garnish

  • Lemon wedges, for serving

Cookware Used

1. Preheat the Cast Iron Skillet:                                                                                                                      Place your cast iron skillet on the stove over medium-high heat. Let it heat up for 2-3                    minutes until it's very hot.

2. Prepare the Scallops:

       Ensure the scallops are dry by patting them with paper towels. Season both sides with salt           and pepper.

3. Sear the Scallops:

  • Add olive oil and butter to the hot skillet. Wait for the butter to melt and sizzle, but be careful not to burn it.

  • Carefully add the scallops to the skillet in a single layer, making sure they are not crowded. Sear for 1-2 minutes per side without moving them. Scallops should develop a golden-brown crust on the outside while remaining tender inside. Avoid overcrowding the skillet; cook in batches if necessary.

4. Add Garlic:

        During the last minute of cooking, add minced garlic to the skillet. Sauté for about 30                  seconds until fragrant. Be careful not to burn the garlic.

5. Garnish and Serve:

  • Remove the scallops and garlic from the skillet promptly to prevent overcooking.

  • Garnish with freshly chopped parsley for a burst of color and freshness.

6. Serve Hot:

  • Plate the sautéed scallops immediately. Squeeze fresh lemon juice over the top for a zesty finish.

  • Serve hot as an elegant appetizer or a delightful main course.

7. Enjoy:

       Enjoy your perfectly seared and flavorful scallops prepared to perfection in your cast iron             skillet!

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