By Chef Dan Shaw
- 1 pound Nantucket Bay Scallops, straps removed - A high heat oil like grapeseed or avocado oil - Unsalted butter - Lemon - Salt and pepper
Heat a heavy bottom pan (preferably cast iron) on medium-high heat. Add enough oil to just coat the bottom of the pan.
Once the oil shimmers and moves freely in the pan, add scallops and spread out evenly. Don’t overcrowd the pan. Here’s the key: do not shake the pan!
Cook for about 2 minutes, then give the pan a shake, admire the golden crispy sides, add a nob (about 2 tbs) of butter, and swirl the pan around. Turn off the heat, add a squeeze of lemon and season with salt and pepper.
Enjoy! Serves 2-4.