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Your email address will not be published. Required fields are marked *