Serves: 4
INGREDIENTS
- 16 sea scallops
- Fairway sea salt
- Fairway black pepper
- 1 stick cold, unsalted butter, cut into small pieces
- 1 tablespoon Fairway grapeseed oil
- 1/2 lemon, juiced
- 1 tablespoon flat leaf parsley
DIRECTIONS
- Season the scallops with the salt and pepper.
- Over medium heat, warm up a heavy, large, stainless-steel pan, then add 1 tablespoon of butter and the tablespoon of grapeseed oil.
- Add the scallops (be sure to not crowd them), and don't touch them until they form a crust on the bottom. Then flip them.
- Once the other side of the scallops forms a crust, place them in a 450-degree oven for five minutes.
- Melt the rest of the butter in a separate pan on your stove, then add the lemon juice and parsley, and stir.
- When the scallops are ready, take them out of the oven, plate, add the butter sauce, then serve.
