• 12 ounces dry scallops
  • 4 Tbsp. clarified butter or olive oil
  • Juice of 3 limes
  • 1 tsp. fresh cilantro, chopped
  • Sea salt and fresh ground pepper to taste

Instructions: Dry scallops in paper towels. Heat oil in medium saute' pan until smoking. Sprinkle salt and pepper on scallops. Put scallops in hot pan and cook until they develop a brown crust, then turn over and repeat. Remove to dish. Add lime juice to pan, swirl and pour over scallops. Top with cilantro. Note: scallops are best when seared on the outside and raw on the inside. Serves two.