BUTTERY AND GOLDEN BROWN
A seafood classic, these seared scallops are deliciously tender with a heavenly caramelized crust. Serve atop a citrus and arugula salad or alongside a creamy risotto for a meal in a class all its own.
- 16 Large Sea Scallops
- 1 Tbsp. Butter Infused Olive Oil
- 1 Tbsp. Garlic Infused Olive Oil
- 2 Tbsp. Garlic Maple Pepper
- 1 lemon, cut into wedges
Rinse scallops and pat completely dry. Season liberally with Garlic Maple Pepper.
Add Garlic and Butter Olive Oils to a non-stick skillet over medium-high heat.
Once the skillet is hot, arrange scallops in a single layer. Take care to make sure they do not touch.
Sear undisturbed until golden brown, about 2 to 4 minutes per side.
Scallops are done when they are almost firm to the touch and a light golden crust forms on each side.
Garnish scallops with a wedge of lemon and serve.