Seared Scallops in Grapeseed Oil
Ingredients
1 tbsp.
grapeseed oil
12
large sea scallops (about 1 ½ lbs. total)
- freshly ground Kowalski's Sea Salt and Kowalski's Black Peppercorns, to taste
1 tbsp.
finely chopped fresh Italian parsley, for garnish
- lemon wedges, for serving
Directions
- In a large nonstick skillet, heat oil over medium-high heat.
- Sprinkle scallops with salt and pepper.
- Add scallops to hot skillet; cook until golden and just opaque in the center (1-2 min. per side), turning only once.
- Sprinkle scallops with parsley; serve with lemon wedges.
