Pan Seared Bay Scallops

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Pan Seared Bay Scallops cook in just 3 minutes. Seasoned, then flavored with butter, they are delicious right out of the pan or use them with any of your favorite recipes.

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Ingredients

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Pat the bay scallops very dry with paper towel.

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Preheat a cast iron skillet (or heavy bottomed)

with olive oil over medium high heat until

nearly smoking. The skillet needs to be large

enough so the scallops will not touch.

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While the skillet preheats, salt and

pepper the top of the scallops.

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Add the scallops to the skillet, seasoned side

down, cooking without stirring for 1-1/2 minutes.

Make sure scallops do not touch each other. While

scallops are cooking, salt and pepper the unseasoned side.

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Using a large spatula turn the scallops over,

add the butter and cook another 1-1/2 minutes.

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Remove from the skillet and serve as is

or use in one of your favorite recipes.

Pan Seared Bay Scallops

http://www.InDianesKitchen.com

5D082405-548B-4E48-BA29-A1B061C35DF8

Ingredients

  • 1# bay scallops
  • 1 Tbsp. olive oil
  • 2 – 4 Tbsp. butter (I like a lot of butter and use 4 Tbsp. but 2 Tbsp. is plenty)
  • Kosher salt, to taste
  • pepper, to taste

Directions

  1. Pat the bay scallops very dry using paper towels.
  2. Preheat a cast iron skillet (or heavy bottom skillet) with the olive oil over medium high heat until nearly smoking. Use a large enough skillet that the scallops will not touch.
  3. While the skillet preheats, salt and pepper the scallops on one side.
  4. Add the scallops to the skillet, seasoned side down, cooking for 1-1/2 minutes. Make sure the scallops do not touch. While it cooks, salt and pepper the unseasoned side.
  5. Using a large spatula, quickly turn over the scallops, add the butter and cook for another 1-1/2 minutes.
  6. Remove from the skillet and serve or use in one of your favorite recipes.

http://www.InDianesKitchen.com

Categories: Seafood

47 Comments »

    • We went to a market a ways from here a while back. I had bought them and put them in the freezer. I had forgotten about them. I not only love how they taste but they cook so easy and quick. I would have loved the large sea scallops but they didn’t have them. It’s so hard to get a good sear on the small ones or they get rubbery but they sure tasted great.

      Like

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