Sauteed Scallops

I always seem to forget about scallops. We tend to have shrimp pretty frequently, but I seem to walk right past the scallops when I see them. I am not sure why but I need to stop walking by. They are so fast and easy. There is really nothing difficult or fancy here. Just need a little nudge to whip these up for a change.

Fast and easy.

Fast and easy.

Sautéed Scallops

1-2 pounds scallops

2 Tbs Butter

2 Tbs Olive Oil

Grey Salt

Freshly Ground Pepper

Melt butter and olive oil together in cast iron skillet on high heat. When extremely hot, add the scallops to the pan, being careful that they do not touch. You want them to have room to do their thing and get a good sear. If you have more than what will fit in the pan, cook them in two batches. You want your pan to stay super hot  and adding too many will cool the pan and make for soggy scallops.

Let them sear for about 1-2 minutes then turn them over. Cook another minute or so until they are a pretty golden color and are cooked through. Serve.

What do I love about this recipe? These are fast and easy. They are a great main course to make for company, too!

What don’t I love about this recipe? The price tag on scallops can be quite high, so that can be a deterrent. I think they are worth the splurge sometimes, though!

One Comment on “Sauteed Scallops

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