My wife's favorite. We brought home scallops from O'Neals. Simple sea scallops. Fancy enough all by themselves. 1lb scallops High temp oil or bacon drippings Seared, browned and delicious. Dry or day boat scallops that haven't been soaked in anything, namely sodium tripolyphosphate, will sear nicely. (If there is STP, they can't be seared.) The ingredient label should have one ingredient - scallops. Thaw and pat completely dry. Remove the tough little bit of side muscle if it's still attached. Preheat a steel or iron pan to medium for 4-5 minutes. Have all of your other side dishes already fixed because the scallops will cook in about 5 minutes. Use a high temperature oil like avocado or bacon drippings to coat the bottom. Lay down the scallops, spread out evenly. Don't touch them for 3-4 minutes. When they release from the pan, flip them over. Cook for 1 more minute and plate up. Maque choux was the side dish, nice and spicy to go along with the seared scallops.
@Greg I love scallops and you got my husband's attention with bacon grease. Will be making this soon. Thanks for the recipe
@SassyGirl yep, bacon grease. I use it a lot.
@Greg That looks great.
Nice cutco by the way
@Alexy thanks, but actually it's a Zwilling Pro S.