Ingredients
- 1 1/4 pounds (570g) fresh dry North Atlantic scallops
- 2 tablespoons cooking oil
- Kosher salt
Method
- Wash, and tap out the moisture from the scallops’ surface with a paper towel.
- Select a cast iron or stainless steel skillet.
- Brush in some oil (depending on what you’d prefer, some people use butter or olive oil. You can just use a plain veggie or canola oil, they will still do).
- Set over high heat until you start seeing smoke lightly coming off the oil
- Gently drop the scallops in the scorching hot pan and leave them.
- Don’t touch or try to flip them until you see them brown out.
- Allow to cook for about one minute.
- Flip them to sear the underbelly.
- Allow to rest for a minute and then transfer to a paper towel-covered plate to wick off any extra oil.
Notes
Serve immediately with a side salad, pasta or your favorite risotto dish.