Capesante scottate in padella

Ingredienti

• 1 pound large sea scallops
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 large cloves garlic, (smashed and peeled)
• 1 lemon, (halved)
• 1 tablespoon fresh chopped parsley, (optional garnish)

Preparazione

1. 1

   Pat scallops dry with a paper towel. If the scallops still have the adductor muscle (the little square piece on the side of the scallop) attached, gently pull it off and discard. Season scallops on both sides with salt and pepper.

2. 2

   Heat a large heavy bottomed skillet over medium to medium-high heat. When warm, add the olive oil and allow it to heat until hot (but not smoking).

3. 3

   Add the scallops, flat side down, and sear for 2-3 minutes, or until golden brown. When the scallops are ready to flip, they will release naturally – don’t force them or they may rip.

4. 4

   Flip scallops. If skillet is super hot, turn it down a bit now before adding the butter - as the butter's smoke point is not as high as olive oil, and it will turn dark and burn. If my skillet is overly hot, I will even remove it from the burner for a bit to lower its temp. Now add the butter and garlic. Place the lemon cut side down on the skillet. Cook for an additional 2-3 minutes or until the scallops are opaque and firm to the touch.

5. 5

   Remove skillet from the heat and baste scallops with butter from the pan.

6. 6

   Squeeze the grilled lemon over the top and garnish with chopped parsley. Enjoy immediately.