Seared Sea Scallops

These sea scallops were the best ever: patted dry with a paper towel, dusted with salt and pepper, then seared in a cast iron skillet (1 1/2 minutes on each side). I deglazed the pan with a splash of white wine. The mashed potatoes look like they have a volcanic lake of beef au jus, but it’s pan juices from the scallops. Frank Patti gave me several scallop shells to keep, and said I can get 4 more (free) everytime I come in, if I want them.  Now that’s some cool lagniappe!

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