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Seared Scallops

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  • 8 large scallops
  • Salt, to taste
  • Avocado oil, for searing
  • Irish butter, for basting


  1. Prepare the scallops by placing them on a paper towel. Sprinkle salt on both sides of the scallops and let them sit for a few minutes. Pat them dry with additional paper towels. They should be somewhat sticky to the touch when properly dried.
  2. Heat a heavy-bottomed skillet over medium-high heat and add avocado oil. Bring the temperature of the oil to about 450°F (232°C).
  3. Carefully place the scallops in the hot skillet without overcrowding. Sear the scallops for 2 minutes without touching them to achieve a golden-brown crust.
  4. Gently flip the scallops to the other side. Add a knob of Irish butter to the pan.
  5. As the butter melts, spoon it over the scallops continuously, basting them for another 1 to 2 minutes, depending on their thickness. The butter will add a rich, nutty flavor as it browns.
  6. Once the scallops are seared to a golden-brown on both sides and cooked through, remove them from the pan immediately.
  • Author: Lucas Krammes
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