Just cooked up two pounds of the freshest scallops "I" have ever had fresh off the "Susan L" vessel this morning, still on ice and already shucked, of course.
Cast iron pan heated up to medium high, add Olive Oil, place scallops in oil cut side up/down, sprinkle with sea salt on each piece of meat cook two to three minutes flip over and dash with fresh ground black pepper cook for two to three minutes throw in a quarter stick of butter swish around with sea salt and pepper , it will make a glaze like dripping, pour over scallops and serve, enjoyed it immensely , that is all, Happy Easter , sawz,
