Pan Seared Scallops.

Quick and easy! Also quite impressive!

Directions:

• Preheat a cast-iron skillet over medium high heat

• Pat the scallops dry with a paper towel - make sure muscle is removed. Sprinkle with salt and pepper.

• When the pan is hot, add the oil, then drop the scallops in one by one. Leave space between so they sear and do not steam each other. They should make a sizzling noise when dropped in pan.

• Cook for 2 minutes and do not move or touch them. Flip scallops over with tongs and add butter to the pan. Let scallops cook for 1 minute, do not touch, then baste with butter.

• Remove from pan and serve!

Ingredients:

• 1/2 lb. dry sea scallops

• salt

• pepper

• 1 tbsp avocado oil (or other high smoke point oil)

• 2 tbsp. butter