Champagne Sea Scallops

CHAMPAGNE SEA SCALLOPS

​Ingredients

• 12 Sea Scallops
• Savory Butter EVOO
• Champagne White Balsamic
• Sea Salt + Pepper

Instructions

• If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels. Season with salt and pepper.
• Heat large sauté pan over med-high heat. Coat pan with Savory Butter EVOO heat on medium-high heat until the oil starts to shimmer but before it smokes. (It is important the pan is hot enough; otherwise, the scallops will not brown.)
• Add scallops to the pan, making sure there is space between each scallop. Cook the scallops about 2 minutes, flip carefully to the other side and cook for another 2 minutes. They should have a nice golden crust and still be slightly translucent on the inside. 
• When scallops are done, top each with a sprinkle of sea salt and a drizzle of Champagne White Balsamic.

​MAKES 4 SERVINGS

Champagne White Balsamic

$24.00

Savory Butter Extra Virgin Olive Oil

$24.00