Cheryl J
Chef Extraordinaire
Yup Cheryl, those scallops are beauties. Any special seasoning on top, or is that just S&P? Whatever it is, they look yummy.
Thanks, CG. Just a little kosher salt and cracked pepper, with a squeeze of lemon after they're done. I make sure they're as dry as possible by wrapping them in paper towels for a while before frying them in a very hot skillet to get that nice sear.