Ingredients

The following ingredients have 2 Servings
  • 12 sea scallops ((thawed, rinsed, pat dry))
  • 1 Tbsp coconut oil
  • 1 pinch each, salt & pepper
  • 2 Tbsp butter ((high-fat, good quality butter))
  • 1 large lemon ((cut into 6-8 wedges))

Instruction

  • Rinse your scallops (or thaw frozen scallops first) and then pat them dry. Hold off on seasoning the scallops with a VERY light amount of salt and pepper until the scallops are about to be cooked.
  • Heat your non-stick pan, cast iron skillet, electric griddle, or Blackstone grill to high heat.
  • Once your cooking surface is heated, add enough oil for the type of surface that it is: 1 tablespoon for non-stick pans and skillets, 2 tablespoons for cast iron or Blackstone griddles.
  • Allow the oil to heat until smoking, then gently place the scallops seasoned side down. Cook the scallops on the first side for 2 minutes, then carefully flip and cook the second side for 2-3 minutes. *Do not move the scallops during the cooking times, this will allow the top and bottom of each scallop to get a nice caramelized appearance.
  • While the scallops are cooking on the second side, after flipping, add butter and fresh-squeezed lemon juice from 3 or 4 lemon wedges. *If you can (this is hard to do on flat cooking surfaces) spoon the melted butter and lemon over the cooking scallops.
  • Remove the scallops from the pan when done and serve immediately.