Sautéed Nantucket Bay Scallops
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
COURSE: Main
Citarella owner Joe Gurrera enjoys the signature sweetness of these scallops by eating them raw, like candy. But if you’d prefer them cooked, you can try his simple sauté recipe. Giving the scallops a quick sear coaxes out their smooth, buttery flavor — not to mention, it’s a fast and impressive dish ready in minutes.
Ingredients
- 2 pounds raw Nantucket Bay scallops
- Sea salt to taste
- 1 1/2 tablespoons extra-virgin olive oil
Instructions
- Pat the scallops dry with paper towel and season them with salt.
- In a medium sauté pan over high heat, warm the olive oil until it starts to shimmer. Briefly shake the pan as you add the scallops. The friction from the scallops moving in the pan will prevent them from sticking. At this point, don’t touch them; let them sear and caramelize to golden brown, about 2 minutes total. Serve immediately.
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