SCALLOPS, BLACK PEPPER

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Ingredients:

  • 3 Tablespoons grape seed oil

  • 8 each sea scallops
  • ½ teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon fennel pollen

Method:

Place oil in large, preheated sauté pan; meanwhile season scallops with sea salt and black pepper and fennel pollen. Place scallops in heated oil and sear on both sides, being careful to brown but not overcook, about 1 minute each side. Yes, it is quick because they can over cook quickly–let it finish cooking on the plate! Serve immediately.







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