A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy. Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26. Including in season asparagus, made this meal for 2 way cheaper than going out.
- 1 lb fresh sea scallops
- salt & pepper to taste
- 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
- 1 tbs extra virgin olive oil
- Rinse off scallops and remove the muscle flap if the fish monger did not remove.
- Pat dry with paper towels
- Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
- Season scallops with salt and pepper on each side.
- Drop scallops into skillet remembering which order they were placed in. The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
- Don’t touch the scallops for at least 3 minutes. Check the first one placed in the pan to see if a nice sear has formed. If there is the nice brown colored sear, flip over, if not wait another minute.
- Cook on opposite side for approximately 3 to 4 minutes.