Crispy Scallops

The Tricks to Crispy Scallops (and any pan seared protein)
1. Pay dry THOROUGHLY: I lay out paper towels and roll the scallops in them and let them dry for hours before cooking. This ensured, the moisture has drained out.
2. A well seasoned cast iron pan always produces the best crispy layer on protein. Click here for my favorite cast iron pans on the planet. They come pre seasoned, hallelujah!

3. A piping hot, preheated pan, generously oiled

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2 people

2 People

INGREDIENTS

0.5 pound of thoroughly dried sea scallops (8-10) *I usually ask my fish monger to pick out the pinkest ones, they’re the sweetest. Fun fact - They’re also females!
1 tablespoons sesame oil (or avocado, olive)
Salt and pepper (a turn of a grinder per scallop)

INSTRUCTIONS

Using a heated cast iron pan, add oil and swirl to coat
Add scallops to the pan and let cook without touching them for 3-4 minutes, until you see a nice 1/6-1/4 inch crispy caramelization. They should easily flip without sticking (this means they’re ready to flip). If they resist or stick, let them cook a little longer until release on their own, then flip.
Flip scallops and cook for an additional 2-3 minutes
Transfer to a platter or place directly on Edamame Succotash

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