Chef Aaron Crumbaugh shares a recipe for Thyme Scallops!
571 per serving
- 10 dry Scallops
- 2 tablespoons Canola oil
- Salt and Pepper
Season scallops with salt and pepper. Put saut pan on over high heat with the canola oil just until it smokes. Lay scallops in pan; once they are a deep golden brown turn. Add butter, thyme and garlic. Baste until scallops are done.