Seared Scallops

Scallops are so good, especially when cooked correctly. Finding fresh scallops where we live now is a challenge so most are frozen or have come frozen when we get them.

A wet scallop has been soaked in a preservative phosphate solution. This makes the scallop absorb more water, and when you cook them, they kind of shrivel a bit and don’t brown as well because of that extra liquid. The phosphate solution also gives the scallop an off flavor, and they’re usually not as fresh.

A dry scallop has not been treated with any chemicals additives or solutions. Compared to the wet scallops, they are darker (more of a beige color, whereas the wet scallops are whiter), and they have a more pure flavor.

If possible, you always want to buy dry scallops.

Ingredients
FOR THE SCALLOPS:
1/2 lb dry sea scallops
salt
pepper
1 tbsp avocado oil, grapeseed oil or other high smoke point oil
2 tbsp butter
IDEAS FOR WHAT TO SERVE WITH SCALLOPS
Fresh Salad
Herb and Garlic Cauliflower Rice
Sauteed Mushrooms and mini Peppers

Instructions 
Preheat a cast iron skillet over medium high heat.
In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season. This is very important to get them dry.
When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Remove the scallops from the pan and serve!
Nutrition
calories: 263kcal, carbohydrates: 3g, protein: 19g, fat: 20g, saturated fat: 8g, cholesterol: 127mg, sodium: 317mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.