Agriculture Reference
In-Depth Information
Heat a large nonstick pan over high heat. Add the oil and heat until it is nearly smoking.
Place the scallops in the pan and cook until they are browned and crusty on one side, about
3 minutes. Turn the scallops over and brown on the other side, about another 3 minutes.
They should still be slightly translucent in the center.
Divide the scallops evenly among six plates and spoon a generous portion of the tomato
butter over the top. Serve.
