Experience the exquisite taste of the sea with this sophisticated recipe that highlights the natural sweetness and tender texture of Digby scallops. Pan-seared to perfection with a chili lime seasoning and a luscious butter-garlic baste, these scallops make for an outstanding appetizer or a stunning main course component.
Ingredients
🐚 7-8 large Digby scallops, Ocean Deplete Seafood
🌶️ A generous amount of Chili Lime Sea Salt, South Shore Sea Salt
🧂 Freshly ground black pepper
🫒 Thin layer of cooking oil, 1-2 tablespoons
🧈 2-3 chunks of butter
🧄 1 clove garlic, crushed
🌿 Chopped chives for garnish
Instructions
1- Prepare the Scallops:
- Pat the Digby scallops thoroughly dry with paper towels to ensure a perfect sear.
2- Season:
- Generously season each scallop with South Shore Sea Salt Chili Lime blend and freshly ground black pepper on all sides.
3- Preheat the Skillet:
- Heat an 8-inch Lodge cast iron skillet over high heat on a Crankbait gas stove until it starts to smoke slightly.
4- Sear the Scallops:
- Add a thin layer of cooking oil to the hot skillet.
- Carefully place the scallops in the skillet, ensuring they are not crowded.
- Sear each side for approximately 1.5 minutes until a golden crust forms.
5- Baste:
- After flipping the scallops, add butter and crushed garlic to the pan.
- Baste the scallops with the garlic-infused butter using a spoon for the remaining 1.5 minutes of cooking.
6- Serve:
- Remove scallops from the pan and arrange them on a blue and white patterned ceramic plate.
- Garnish with freshly chopped chives.
Prep Time: 5-10 minutes
Cook Time: 3 minutes
Total Time: 10-14 minutes
Servings: 2-3
Equipment: 8-inch Cast Iron Skillet, Lodge brand; Gas Stove, Crankbait brand; Paper Towel; Measuring Cup; Fork & Spoon; Pink disposable gloves
Cooking Tips
- Ensure Dryness: Pat scallops dry to create a beautiful sear.
- Hot Searing: Use high heat to quickly form a crust.
- Butter Basting: Adds flavor and moisture, creating tender scallops.
- Don’t Overcook: Maintain tenderness by cooking for 1.5 minutes per side.
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Pan-Seared Digby Scallops
Posted by Waivio guest: @waivio_hivecooking