Monday, June 18, 2012


Last night's notable restaurant leftover haul included some enormous fresh scallops. These were easily three inches across, at least. I LOOOOOOOOOVE scallops, so naturally the first thing I did when I got home was pop those bad boys into a pan.

Good, fresh scallops need nothing more than a little butter and a hot pan. Get the pan hot, melt the butter, sear them for not even a minute on each side. Done. Delicious!

Try to avoid the temptation to cook them "all the way through." That will just make them chewy and tasteless. You want them a little raw in the middle. Quality seafood can, and should, be eaten raw.

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