CHEESY SCALLOPED POTATOES

1 1/4 lb sea scallops side muscle removed

1 1/2 tablespoons olive oil or vegetable oil

3 tablespoons butter

1–2 cloves of garlic minced

2 tablespoon fresh lemon juice

2 teaspoons chopped fresh parsley or other fresh herbs

Salt and fresh ground black pepper

Pat the scallops dry with paper

towels and sprinkle with a pinch of

sea salt right before cooking.

Add olive oil and 1 tablespoon

butter to a large sauté pan or cast

iron skillet over medium-high heat.

Get the fat good and hot and almost

to the smoking point. Add scallops

and sear for 1 1/2 -2 minutes on

each side. They should have a

golden crust on each side. Do not

overcrowd the pan, so if necessary,

cook in batches. As cooked, remove

to plate.

Wipe out the skillet. Add 2

tablespoons butter to the same

skillet over low heat. Add garlic

and cook until fragrant, about 1

minute. Add lemon juice and

return scallops to pan. Warm

scallops for 1-2 minutes, turning

several times to get them in the

lemon butter. Sprinkle with

parsley, salt, and pepper to taste,

and serve immediately.

Written by m9zbr