🍋 Seared Scallops & Lemon Browned Butter Pasta

🍋 Seared Scallops & Lemon Browned Butter Pasta Here's how to get a perfect sear, even from frozen scallops: 1. Get a high quality scallop. @SitkaSeafoodMarket sent me these and they're my new go-to. 2. Thaw scallops and pat both sides dry 3. Put them on a wire rack or a double-layered paper towel in the fridge for 1 hour - the cold air circulating in the fridge will dry them out 4. Remove from fridge 20 min before serving so they come to room temperature 5. Put a pan on the stove over medium high heat, and once that comes to temp, add a generous amount of avocado oil to the pan. You can use another oil but make sure it has a high smoke point. 6. Pat scallops dry again, and season with salt and pepper 30 seconds before searing. You want to salt them right before searing because salt will draw more moisture out to the surface, and moisture on the surface will inhibit your sear 7. Sear scallops from one minute to a minute and a half on either side. Super important - your scallops should release easily from the pan when they're ready to be flipped. If they don't release easily, let them sear a bit longer and check again. You now have a perfectly seared scallop🤌🏼 #scallops #seafood #pasta #Foodie #homemadefood