BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL FISH & SHELLFISH

BLACK PEPPER SCALLOPS

We have served these with Panzanella bread salad and potato cauliflower hash.

Ingredients:

3 Tablespoons EVOO
8 each sea scallops
½ teaspoon sea salt
1 teaspoon black pepper

Method:

Place EVOO in large, preheated sauté pan; meanwhile season scallops with sea salt and black pepper; place scallops in heated oil and sear on both sides, being careful to brown but not overcook. Serve immediately.

TO RECIPES

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