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.
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...