The guy at the Whole Foods seafood counter asked me, “Are you sure you want five? They’re really big.” Thinking back to my recent experience with a bounty of raw shrimp, I took his advice. “They are really big,” I said. “How about four?”
I adapted my recipe from one found here.
- 4 enormous sea scallops
- 1 sliver unsalted butter
- 2 teaspoons olive oil
- fresh ground black pepper
- Rinse scallops with cold water and thoroughly pat dry.
- Add the butter and oil to a sauté pan on high heat. Salt and pepper the scallops. Once the pan begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 2-3 minutes on each side. Once there is about a 1/4 inch golden crust you know it’s time to flip.
I served my Mollusk Mountain on a bed of Lemon Garlic Kale Saute (minus the parmesan; I have a wacky aversion to cheese and seafood).