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. Maple Pepper
• 1 lemon, cut into wedges

Rinse scallops and pat completely dry. Season liberally with 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.

Serves 4