Garlic Scallops

Ingredients

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Peppercorn

  Whole peppercorns, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Butter

  Unsalted

  ¼ cup or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Parsley

  Raw

  4 tbsp or 15g

• Lemon zest

  1 lemon or 4g

Directions

1. Pat dry the scallops on paper towels very well before cooking.
2. Heat up a large cast iron skillet on medium flame.
3. Toss the scallops in a medium bowl with a drizzle of olive oil or butter ghee, enough to coat. Season with sea salt, cracked pepper, red pepper flakes, and sweet paprika. Toss gently to coat.
4. Add a drizzle of butter to the skillet to coat the bottom. Place scallops in the skillet without overcrowding, and sear for 2 minutes on each side until golden. Flip them over individually with a small spatula.
5. Add the remaining butter to the skillet with the scallops, then add the garlic. Remove from heat and use a spatula to infuse the garlic into the butter for about 30 seconds, avoiding burnt taste.
6. Squeeze half of the lemon over the scallops, moving the skillet to combine with the butter. Garnish with minced parsley, lemon zest, and a drizzle of extra virgin olive oil.

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