Seared Scallops with Habanero and Cilantro

Ingredients

• •10 sea scallops
• •1 Tbsp butter
• •1 Tbsp olive oil
• •1 Tbsp all-purpose flour
• •1 habanero pepper
• •cilantro leaves
• •salt & pepper

Method

Adapted from maplewoodroad.com

1. 1Take scallops out of the fridge 20-30 minutes before cooking.
2. 2Rinse under cold water and then dry completely with a paper towel.
3. 3Mix salt and pepper with a little bit of flour.
4. 4Quickly roll the scallops in this mixture. Shake off the excess, you just want a light dusting.
5. 5Heat butter and olive oil over medium-high to high in a non-stick frying pan.
6. 6Once the pan gets hot, add the scallops. You should hear a nice sizzle when they touch the pan’s surface. Make sure they’re not touching each other in the pan & don’t move them while sizzling.
7. 7Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes.
8. 8Then you can turn them and cook for another minute. Do not overcook them!
9. 9Plate your scallops on a pre-heated dish.
10. 10Drizzle some of the pan juices over them.
11. 11Add a few cilantro leaves (if you have some handy; I also like chives).
12. 12Add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.