Scallops - simplicity is the ultimate sophistication
When cooking scallops, it is essential that the sauté pan is hot enough in order to achieve a sear on both sides of the shellfish. I generally use ghee (clarified butter), in order to develop a rich, sweet flavor. A sprinkle of sea salt, fresh pepper and lemon juice are the only seasonings needed when executing a perfectly-cooked scallop. Remember, "simplicity is the ultimate sophistication..."- Leonardo da Vinci. Love y'all!