Parents Feb 2012
1 lb large sea scallops, rinsed and patted dry
1 Tb extra virgin olive oil
1. If the scallops have a rectangular-shaped muscle on their side, pull it off and discard. Sprinkle both sides of the scallops with salt and pepper.
2. Heat the olive oil in a large, nonstick saute pan over medium-high heat. Once the pan is hot, carefully add the scallops in a single layer and cook, without stirring, until they have a bbeautiful, golden crust, about 8 minutes, flipping them halfway through cooking. Remove scallops to a plate and let rest for 2 - 3 minutes.
3. Arrange scallops on a serving platter or on individual dinner plates. Squeeze fresh lemon juice over the top or serve with lemon wedges on the side.
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