Pan-Seared Lemon and Garlic Scallops
Ingredients
Scallops have gained notoriety for being difficult to cook accurately, yet this recipe is super quick, simple, and quite delectable. The key is high intensity for the singe, a decent nonstick dish, and explained spread. Coordinates well with risotto.
Cooking Ingredients
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12 medium sea scallops
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1 teaspoon salt, or more to taste
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5 tablespoons clarified butter (ghee), warm
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2 tablespoons lemon juice
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2 cloves garlic, minced
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3 tablespoons clarified butter (ghee)
Cooking Direction
Place scallops in a bowl and sprinkle with salt. Cover and let rest in the cooler for 30 minutes.
Consolidate 5 tablespoons warm spread, lemon juice, and garlic in a bowl; race until joined. Let sit at room temperature for 30 minutes.
Simultaneously, eliminate scallops from the cooler and let come to room temperature, around 20 to 30 minutes.
Dissolve 3 tablespoons spread in a nonstick skillet over medium-high intensity, ensuring it doesn't smoke. Brush scallops with garlic blend and add to the container. Cook until the bottoms start to singe and become brilliant, around 2 minutes. Flip scallops, brush with garlic blend, and cook an additional 2 minutes. Eliminate scallops from the intensity and let them keep on cooking while they rest, off the intensity, for 5 additional minutes. Plate and serve.