- 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