SCALLOPS SAUTE

Steps:

• Take scallops out of packaging and place on paper towels. Pat them all dry and let sit.
• Heat pan to med high add clarified butter but don't smoke up the butter. ** See Notes for Clarified Butter
• Gently sprinkle the tops of all the scallops with salt and pepper while pan heats. OR instead of salt and pepper, for a kick use Cajun seasoning instead. Very tasty.
• Once pan is hot, working clockwise, add 1st scallop at 12 o'clock. Work your way around the edge of the pan right to left. ** You can use 2 pans to cook more at the same time, or slightly under cook this 1st batch, take them out place on paper towels and let them sit while you cook the next batch.
• Working from the 1st scallop you added (12 o'clock)using tongs lift the scallop and check for a nice brown sear as in the picture. Work your way around right to left to check. Once they are browned, start at 12 o'clock and flip them over. Cook maybe 35 seconds to a minute more.
• Trick in not getting rubbery scallops is to cook them just translucent. Not hard white. Once you brown one side of the scallop it's about done. When you flip it you are just finishing it. Doesn't take long.
• Once scallops are flipped drizzle optional white wine around the inside edge of the pan. Don't drown them. You are adding flavor.
• After 35 seconds to a minute your scallops will be done on the second side. Take them out and serve over your favorite bed, like a nice mushroom risotto, arugula salad, etc.
• Top scallops with a little chopped parsley or cilantro. Drizzle with lemon juice
• ** Note for Bay Scallops pour them in a pan and work in seconds, not minutes. They cook VERY fast.