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Ultra-fresh scallops...sear, or specialize?

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Ultra-fresh scallops...sear, or specialize?

greygarious | Jul 28, 2014 01:26 PM

I bit the hook on a pound of the scallops that will be a special order next week, for an additional $23 on top of the CSF membership. I do not grill and do not want ceviche or other raw dishes.

At first I was looking for a special recipe but upon reflection, think these fresh-caught scallops will be best just seared in a cast iron pan, in either butter or bacon grease (maybe both). Opinions or other suggestions?

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