Butter-Basted Seared Scallops
Sweet, dry-packed sea scallops seared hard in a smoking-hot cast-iron skillet for a deep golden crust, then flipped and basted with foaming butter until just tender and translucent in the center. Finished with parsley butter and a squeeze of lemon - restaurant-worthy in under 10 minutes of cooking.
At a glance
Ingredients and method are in the app
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