Scharf angebratene Jakobsmuscheln

Zutaten

• 1 pound sea scallops (see note on sizing)
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt & pepper (to taste)
• Fresh lemon juice (to taste)
• Chopped fresh parsley (optional, to taste)

Zubereitung

1. 1

   Pat your scallops dry with paper towel. They should be very dry to get the best sear you can.

2. 2

   Add the olive oil to a large skillet (preferably cast iron). It's important the scallops aren't crowded so they sear properly. You may need to do two batches. Over medium-high to high heat, let the pan get screaming hot. On my gas stove, I use the largest burner, let the skillet heat up for 5 minutes, and the oil is lightly smoking.

3. 3

   Add the scallops to the pan, and do not move them around. Season them with salt & pepper as they're cooking. Cook for 2-3 minutes, add the butter to the pan, and then flip them and cook them for another minute or so while basting the butter over top. Scallops are done when they're golden on the outside and the middle is slightly translucent. They're easy to overcook.

4. 4

   Take the skillet off the heat and immediately remove the scallops so they don't continue cooking. Spoon the delicious browned butter mixture over top and squeeze a little lemon juice on. Enjoy immediately with extra salt & pepper if needed and some chopped parsley if desired.