These are nice dry scallops… perfect for pan-searing.
- Just thaw and pat dry
- Heat skillet before adding 2-3 tsps. of butter and 2-3 tsps. of your favorite olive oil
- Place scallops in pan
- Cook at a fairly high heat for 2 or 3 minutes
- Turn them over (a pair of long-handled tongs helps here) and finish them off for another 2 or 3 minutes, until deep golden brown on the outside and still moist and tender in the middle.
- Serve to your favorite person(s) with juices from the pan, a little salt and pepper, and a squeeze of lemon. Just right…
Let us know how you prepared your Cobscook Bay scallops at: firstname.lastname@example.org