Vieiras seladas na frigideira

Ingredientes

• 1 pound sea scallops ((preferably dry packed, defrosted))
• Diamond kosher salt
• Freshly ground pepper
• Canola oil or other neutral oil
• 1 Tbsp. Unsalted butter
• 2 small chopped shallot ((optional))
• 1 Tbsp. chopped Italian parsley
• 1/2 lemon

Modo de preparo

1. 1

   Prep the scallops by rinsing under cold water and removing the side connector muscle. Place the scallops on a paper towel-lined baking sheet or plate and pat dry with more paper towels.

2. 2

   Preheat a large skillet over high heat with enough oil to just coat the bottom of the pan.

3. 3

   While the pan heats, season the scallops on all sides with salt and pepper.

4. 4

   When the oil just starts to smoke, carefully place the scallops presentation side down in the skillet and sear for about 2 minutes, or until golden brown.

5. 5

   Turn the scallops to the second side with a fish spatula (or spoon). Reduce the heat to medium-low and add the butter and optional shallot.

6. 6

   Using a spoon, baste the melted butter over the scallops while they finish cooking for about 1 to 1 1/2 more minutes. Cook to 115° F internal temperature, which will continue to rise by 10 to 15° as they were cooked in a high heat pan, to a perfect 125° F.

7. 7

   Finish with fresh parsley and a squeeze from half a lemon and immediately remove from the skillet from the stove (to stop the cooking) and serve with the lemon-butter pan sauce.