Seared Scallops

Directions

We purchased U10 scallops, 1 pound from Oliver’s. Made sure they were really dry. Let them come to near room temperature. Used kosher salt and black ground Tellicherry pepper to coat them well.

Got a stainless pan really hot. Set to about 5-6 on the burner and let heat for 3-4 minutes. Then added neutral oil and let that sit for a minute or two. Added the scallops and cooked about 3 minutes a side. Let them tell me when they were done by loosening from the pan.

Last minute butter baste for a minute or so with the heat turned down. Used Lewis Road. Maybe 2 tbs.

Served with small tomatoes (grape, cherry) with lots of chopped garlic (6 big cloves), minced shallot, a heaping spoonful of Calabrian chili, and about 1/4 lemon squeeze, plus salt and pepper.

Also made Alesso porcini farro finished with parmigiano and a side of zucchini thinly shaved cooked in balsamic vinegar, red pepper flake, salt, pepper, and olive oil.

Be warned. This recipe takes 4 pans and 4 burners. You’re gonna feel like a real chef!