HOW TO MAKè THè BèST SèARèD SCALLOPS

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This is a bit of a how-to, èducational kind of post. I don’t writè too many, but I fèèl likè this is an important onè.  Havè you èvèr ordèrèd sèarèd scallops in a rèstaurant and thèy arrivè at your tablè with a dark, crusty, caramèlizèd top, almost likè a crèmè brulèè

INGRèDIèNTS

• 8 ouncès dry North Atlantic scallops
• 2 tbsp canola oil
• Sèa salt
• Black pèppèr

INSTRUCTIONS

1. Takè thè scallops, thawèd if frozèn, and placè thèm on a papèr towèl. Lightly sèason with salt and pèppèr and lèt rèst for 5 minutès at room tèmpèraturè.
2. Hèat a cast iron skillèt or non-stick pan ovèr a high hèat.
3. Oncè thè pan is vèry hot, add thè oil.

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