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Pan Seared Sea Scallops

Don't be intimidated -- let Expert Celebrations Caterer Andrea Correale inspire you to make this easy dish that can be an appetizer or main course at your next DINNER PARTY.

  • 24 large dry-packed scallops
  • 1 teaspoon sea salt
  • 1 tebaspoon black ground pepper
  • 3 tablespoons of olive oil

Pat the scallops dry with a paper towel and season with the salt and pepper.

Heat a medium skillet over medium-high heat and add the cooking oil. Once the oil is hot (but not smoking) add the scallops. They should not be touching in the pan! (make in batches if necessary)

Sautee the scallops 1 1/2 minutes on each side. Timing depends on how thick your scallops are. Try not to move them around in the skillet while cooking, so they can form a crust. The scallops should have a golden brown crust and the interior will be medium-rare.

How to Serve

Warm and with some pineapple mango red pepper salsa!

Prep Time

2 minutes


6 (makes 24 scallops, so serving size depends on guests' appetites!)

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