Pan-Seared Scallops


  • 10-12 sea scallops, tendons removed 
  • Sweet Butter Olive Oil 
  • Champagne Balsamic Vinegar 
  • Black Lava Sea Salt 

Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator.

Over medium high heat in a large skillet, sear scallops in Sweet Butter olive oil on each side for about 2-3 minutes per side. 

When scallops are cooked, top each with a sprinkle of black lava sea salt and a drizzle of Champagne balsamic vinegar. 

Serve as a starter or main dish, nothing melts in your mouth quite like tender-crisp and buttery scallop!
Cheaper than going out to a restaurant and just as good as chef made scallops! Sere immediately. 

Leave a Comment

Your email address will not be published.

This site uses cookies and by continuing you agree to their use. For more information check out our Privacy Policy and Terms of Use.