The first Scallops ^[1] attempt broiled the fish did not result in a nice brown sear. This time I pan-fried them and got a beautiful color.

Servings: 4

Fresh
1-1/4 lbs. sea scallops
2 Tbsp. Clarified Butter ^[2]

Pantry
2 tsp. salt

Prepare scallops
Rinse scallops to remove any sand and dry thoroughly with paper towels. Sprinkle scallops with salt.

Pan-fry scallops
Heat a large dry non-stick pan over medium-high heat. Add butter and heat until butter just starts to smoke. Add scallops to the pan – do not crowd the scallops, cook in batches if necessary. Pan-fry scallops for two minutes. Turn scallops over and cook for another minute.

Serve
Remove from pan and serve scallops immediately, discard any liquid or butter collected in the pan.