I bought fresh/frozen bay scallops, .89 lb. I took them out of the freezer for about 15 minutes before throwing them in the hot oil, so they weren't completely thawed. I used 2T olive oil and I never let my oil reach its smoke point because I think it makes it bitter and is probably unhealthy. I left my scallops unturned for a little longer than recommended because they were frozen. Otherwise I followed the directions exactly (but I did use 1/4 cup butter instead of 4T, because I read the recipe wrong and it still came out great. you can't make scallops too buttery, right?! I used Naked Cow Dairy Honey Butter because it is incredible and made locally on Oahu where I live. I supplemented this to a faux-fredo sauce made from cauliflower and spooned over whole wheat fettuccine. it was yummy. It added some depth to my kind of bland faux-fredo, which will receive more herbs and nutritional yeast next time. Over all this was super easy and quick to make even with frozen bay scallops and they came out wonderfully! next time I might try adding clams, mushrooms and asparagus -I think that would meld nicely.
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I bought fresh/frozen bay scallops, .89 lb. I took them out of the freezer for about 15...