Scallops are one of our favorite sea foods, but when we mess them up they are almost inedible. These take a very light hand on the spices and a precise cooking time, and then a big ol’ dump of butter at the end. We ate these with a baked red potato and a fresh garden salad topped with mozzarella.
- Roughly 12 oz sea scallops (if frozen, defrost them). These are what we used.
- Two tablespoons avocado oil
- 1 tablespoon garlic, or 2-3 cloves
- Salt and pepper, to taste
- 1/4 cup butter and a handful of chopped herbs of your choice (I used oregano and parsley)
- A small handful of chopped chives
- Sprig of rosemary
Pat the scallops dry with a paper towel and salt and pepper both sides. Set a cast iron pan or other heavy bottomed skillet on high heat with the avocado oil. Wait for the oil to get hot enough to smoke a little bit, and then set the scallops in the pan to sear. Sear for about two minutes, then flip. After another minute, add the butter and herb mixture. Spoon the butter over the scallops continuously for about a minute. Remove from the heat and lightly tap each piece several times with the rosemary. Sprinkle the chives on top. Serve immediately.