Juicy seared sea scallops and buttery mas…

Fact about me: seared scallops sit at the top of my favorite foods list along with ice cream, sushi, pizza, and peanut butter. The crunchy edges and melt-in-your-mouth centers are irresistible! Here’s how I make them:⠀

3/4 lb sea scallops, patted very dry (this is very important) • 1 tablespoon olive or avocado oil • 1 tablespoon butter • 1 garlic clove, minced • 2-4 lemon slices • Salt & pepper, to taste⠀

1. Use a paper towel to pay the scallops dry (this is very important!). Season the scallops with salt and pepper, if desired. 2) Heat a wide skillet over medium-high heat. Add oil to the pan; once it’s hot, add scallops and sear for 2-3 minutes, or until brown; flip and cook an additional 1-2 minutes. 3) Add butter and garlic to the pan; cook another minute or two to allow the scallops to absorb the flavors. Squeeze lemon juice on top and serve!⠀

1 pound sweet potatoes • 1 teaspoon salt • 1/2 teaspoon garlic powder • 1-2 tablespoons unsalted butter • 1 tablespoon sour cream or greek yogurt (optional) • 1 small clove garlic • 1 tablespoon parmesan cheese (optional) • 1 tablespoon milk⠀

1) Peel and cut sweet potatoes into 2-inch cubes. 2) Place sweet potatoes in a large pot and cover with water by an inch. Season with salt and bring to a boil, reduce heat to medium-low and allow to simmer until fork tender (about 15 minutes). 3) Drain cooked potatoes; add in the butter, sour cream (if using), garlic, and parmesan. Mash with a potato masher until smooth, adding milk if desired for a smoother mash.

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