Food and the City: Pan-seared Scallops Yum

December 03, 2012

Pan-seared Scallops

So I had a chat with Mr. D the other day.

And it was about scallops and how they run his life and he is so ridiculously obsessed with them that he wanted to cry. Just kidding. It really didn't go like that. At all. More like "Hey I like scallops, can you make them?".

So I did. And they were yummy. Or at least thats what I was told since they flew off of the plate so fast I had to rub my eyes a few times.

Scallops. They are so easy to make. And SO FAST OMG. If you have 5 MINUTES you can make delicious, top of the line scallops.

You're just going to start by patting dry your scallops then seasoning them with just salt and pepper. Its all you need. Trust your inner scallop. Then heat up some oil on gigantic since we need it to be hot.

Once your oil is hot, place your scallops in a single layer and allow to cook for 2 minutes. Then flip them over and allow the other side to cook for about 1 1/2 minutes.

Transfer them to a plate.
To make the amazingly simple sauce, just slap in some butter and white wine. Scrape at the bottom of the pan to release all of the magnificent flavorful specs that have formed and allow to simmer for 2-3 minutes.

Spoon on the sauce and serve immediately.