Scallops are not done in cast iron, but it is a heavy base old pan i have that handles even high heat well.
I dry the scallops well and then put in fridge uncovered for about an hour to let them dry further. I toss them in a little oil just to coat, then pop one at a time in a very hot pan.
I think of the pan as a clock face and put them in one by one, starting at the 12 position and going clockwise on outside then inside.
I give them 1 minute (for these thinner ones) before taking out in the same order I put them in - they all get the same cook time this way.
I only cook one side - i don’t flip them. They are so tender and wonderful, with that concentrated scallop flavour in the crust.
Serve cooked side facing up.
If you have any of the caramelised scallop juice on the pan then deglaze it with a touch of water and add this to any sauce you may have. That stuff is so amazingly flavourful.
Yes. 78th, my dads. I’m so excited to see him, he’s been nearly a year in hospital so quite a big feat to be out for the day and get to see our new house. He’s been wanting to see it but has been to sick.Lots of food and booze free.
The Flood Gates are Open. @Olivia
Whisk and Whiskey for lunch.
I got a feeling @RosaCanDo would enjoy a
Fried Green Tomato with a roasted vegetable aioli
that salad looks amazing 
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