This process happens fast so make sure to do these last before serving your meal. Season them first, and let them set until your ready to cook and serve them. Have your smaller 7” ish sized frying pan ready to go.
I’m giving you 2 methods. OIL and HERB tossed and Marinated,
and DRY RUBBED
Either way that you choose, follow the same cooking instructions under the last method.
FOR THE OIL TOSSED AND MARINATED :
6 large sea scallops.
1/2 tsp clove garlic grated finely.
1 Tbsp EVOO.
1/2 tsp Johnnies seasoning salt or for more kick…Slap ya Mama seasoning
4 leaves Basil minced.
2 Tbsp Butter.. room temp.
In a small mixing Bowl, add the Sea Scallops and EVOO and turn them over to coat evenly. Add the grated Garlic and Basil and mix, then sprinkle them evenly with the Slap ya Mama seasoning. Let set for about 5 minutes to marinate.
FOR THE DRY RUBBED:
Warning…. This method will smoke and the peppers in the Cajun seasoning can cause coughing, so ventilate well! TURN YOUR FAN TO HIGH, or sear outside on an induction cook top.??
Pat the Scallops dry with a Paper towel and sprinkle well with a mixture of:
Tony Chachere’s Creole Seasoning.
Johnnies.
Slap ya Mama.
2 Tbsp Butter…room temp
Set aside
TO FLASH PAN SEAR:
Heat a Small or 8” frying Pan to hot , quickly add Butter, (it will smoke and butter will start to turn brown,that’s why it’s important to quickly add the Scallops), and then the Scallops, from the largest to smallest? Do not turn heat down. Quickly Sear the Scallops for about 30-45 seconds per side, depending on their sizes they will tighten up a tad and turn color from more Opaque color to Milky. Do not overcook, they should slice like softened Butter. Immediately remove from the pan. Serve right away.
Optional: Lemon wedge or a sweet and thick Basalmic Vinegar drizzle.
What Slap your moma seasonings?
It’s a seasoning salt…..salt, pepper, paprika, cayenne pepper, garlic…”Old Bay” works well too…