Ingredients
- Fresh scallops
- Kosher Salt
- Capers
- Dano Sea-Soning (blue top)
- Avocado Oil or Grape Seed Oil about 2-3 Tbsp
- Butter 3-4 slices depending on the amount of scallops
Directions
- Wash the scallops
- Pat them dry with a paper towel
- Remove the foot (if the scallop has one it would be on the side. Hard part of the scallop)
- Let them reach room temperature
- Season the scallops with kosher salt (pinch at a time) and Dano Sea-Soning (liberally) on both sides
- Heat a cast iron skillet on medium high heat until it’s really hot
- Once the pan is really hot put in 2-3 Tbsp of olive oil and put the scallops in the pan without over crowding them for 2 minutes
- After 2 minutes flip the scallops, add the butter and sprinkle the butter with Dano Sea-Soning
- Tilt the Pan, take a spoon and keep pouring the butter over the scallops for 2 minutes
- Remove the scallops from the pan put them into a dish and sprinkle capers and some of the caper juice on the scallops and enjoy
