Roe-on Sea Scallops with Butter & Garlic
by Elspeth Hay
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 8 whole sea scallops, shucked with the roe left on and rinsed
- Sea salt & freshly cracked pepper, to taste
Melt the butter in a large cast-iron skillet over medium-high heat. About a minute before the pan gets fully up to temp, add the garlic and sauté, stirring constantly. When the pan is hot and the garlic is just starting to get fragrant, add the scallops with the roe attached. Sear for 3 minutes, flip, and sear for another 2-3 minutes on the second side. Serve warm with sea salt and pepper to taste.