Pan Seared Scallops with Honey Brown Butter Sauce
Ingredients
1 Pound Sea Scallops
Olive Oil
Salt
Black Pepper
Granulated Garlic/Garlic Powder
6 TBSP Butter
4 TBSP Honey
Instructions
Put scallops on a rack, and allow to dry in the fridge for at least two hours. Scallops must be dry to get a good sear.
Season scallops with salt, black pepper and granulated garlic.
Heat a cast iron, carbon steel or stainless steel pan over medium high heat. Add olive oil to cover bottom of pan. Carefully place scallops in hot oil. It should take 2-3 minutes for the bottom of the scallops to get a good, brown sear. Flip the scallops, and cook through.
Remove scallops from pan. Pour off excess oil.
Add butter to pan (off heat), allow to melt and deglaze the pan. Add honey. Stir.
Plate scallops, and pour honey butter over them.
CD
Ingredients
1 Pound Sea Scallops
Olive Oil
Salt
Black Pepper
Granulated Garlic/Garlic Powder
6 TBSP Butter
4 TBSP Honey
Instructions
Put scallops on a rack, and allow to dry in the fridge for at least two hours. Scallops must be dry to get a good sear.
Season scallops with salt, black pepper and granulated garlic.
Heat a cast iron, carbon steel or stainless steel pan over medium high heat. Add olive oil to cover bottom of pan. Carefully place scallops in hot oil. It should take 2-3 minutes for the bottom of the scallops to get a good, brown sear. Flip the scallops, and cook through.
Remove scallops from pan. Pour off excess oil.
Add butter to pan (off heat), allow to melt and deglaze the pan. Add honey. Stir.
Plate scallops, and pour honey butter over them.
CD