Instructions
- Step 1: Lightly season Add salt and pepper to the uncooked scallops to lightly season before cooking. Flip the scallops over to season both sides.
- TIP: Do not overseason or overcook the scallops. You don’t want them too salty or too tough.
- Step 2: Add oil to the pan Add just enough vegetable oil to the pan to cover it evenly, and heat the oil until it’s hot, but not smoking.
- Step 3: Sear the scallops With the tongs, place the scallops into the oil, one by one, six at a time.
- Step 4: Flip the scallops Use tongs to flip the scallops over after about 90 seconds.
- Step 5: Season and serve Season the scallops with parsley as they are browning. Remove them from heat after 90 seconds and set them on paper towels to drain. Serve them while they’re still warm!
- FACT: 53.5 million pounds of sea scallop meats worth about $370 million were harvested in the United States in 2008.
You Will Need
- Scallops
- Salt and pepper
- Cast-iron skillet
- 1 tbsp. oil
- 1 tbsp. butter
- Tongs
- Parsley
- Paper towels
