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Just that.


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
GB1

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Cast iron skillet - hot. Pat of butter and a little olive oil. Sear until brown on edges, salt and pepper to taste.


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That^

Add chopped garlic towards the end.

Absolutely let them rest into room temp and make sure they are patted dry.

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Thanks!


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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I cannot add anything... this is how I do it and they are perfect... DO NOT OVERCOOK !!!!!


"If there are no dogs in Heaven, then when I die, I want to go where they went"
Will Rogers
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Prepare as CrowRifle stated. If they are bay scallops I do them whole. If sea scallops I cut them in half before they hit the skillet.

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The above is preferred. You can also gently poach in white wine, garlic, herbs.

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Originally Posted by Sasha_and_Abby
I cannot add anything... this is how I do it and they are perfect... DO NOT OVERCOOK !!!!!

+1. Definitely don’t over cook them. A little under is far better than a little over cooked.

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Side dishes?


These premises insured by a Sheltie in Training ,--- and Cooey.o
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Originally Posted by wabigoon
Side dishes?


More scallops


Around here scallops get cooked up and served for appetizers

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All of the above is true. Let me say it again: Do Not Overcook.

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Never overcook them. It’s sinful, since one can eat them raw. Just hotten them up a little.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
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I see no reason to fix them. They should retain their sex organs and continue to reproduce freely so that there are plenty for all to eat.


Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.

Happily Trapped In the Past (Thanks, Joe)

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Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)
[Linked Image from i.postimg.cc]


She never made it past the bedroom door, what was she aiming for...?
She's gone shootin..
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Originally Posted by Certifiable
Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)
[Linked Image from i.postimg.cc]

Heck ya buddy!!! Those look awesome.

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Just a tiny bit of salt.


Hot grill...just untill not cold.


Eat that sumbitch. No garlic. No butter.


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Originally Posted by ironbender
Never overcook them. It’s sinful, since one can eat them raw. Just hotten them up a little.

My man.


I am MAGA.
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Originally Posted by Certifiable
Room temperature, pat dry, hot iron with oil and butter and S&P (the choice for me)
[Linked Image from i.postimg.cc]


Do you wanna get striked?


I am MAGA.
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Wave over griddle, squirt lemon/lime juice, down the hatch. Dusting of pico optional.


"Maybe we're all happy."

"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Originally Posted by FatCity67
Wave over griddle, squirt lemon/lime juice, down the hatch. Dusting of pico optional.

I don't even thaw em out.


I just waller em around until they are soft enough to chew.

Or I will use them as ice cubes in my single malt.


I am MAGA.
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