Pan Seared Alaskan Weathervane Scallops by Kathy

  • 20 Very Big Scallops
  • 1/4 cup all purpose flour
  • Salt and Pepper
  • 2 T butter


In a small bowl, combine salt, pepper, and flour. Lightly dredge scallops with flour. Heat the butter in a large nonstick saute’ pan over medium-high heat. Do not let butter burn. Add the scallops, seasoned side down, and sear until a crust forms (2-3 min). Turn scallops over to the other side and cook for another 1-2 minutes and serve immediately.

**note Try serving over Saffron Risotto by Kathy

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