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Pan Fried Scallops
If you are not so much of a fish person, but are bored of chicken and steak night – try these little bites of heaven. Even though scallops are sold in the seafood section, they are perhaps the least fishy meat of all seafood.
4-6 Scallops (fresh not frozen)
1 big tbsp Butter
1 clove Garlic
Place half a tablespoon of butter and the chopped clove of garlic in a small pan, and let it sit on a medium/high heat until it simmers.
While the butter is melting, season your scallops with some salt and pepper.
Once the butter makes that nice simmering sound, place the scallops into the pan facing down and leave them there. Let cook about 4 to 5 minutes.
Scallops are tricky because it’s hard to find that balance between undercooked and overcooked. You will see the bottom color changing from pinkish to white. Flip the scallops once they are cooked about half way through.
Add another half tablespoon of butter into the middle of the pan and let cook another 4 minutes. The butter will add that extra crispy grilled look that I personally love.
Season and serve as soon as they are ready with a side of grilled veggies and a glass of white wine. This may be the easiest AND fanciest college dinner you’ll ever make.