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Home > posts > 2026 > 02 > 2026-02-15_Scallops.html
Scallops and Broccolini
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For the scallops:
I did about 50 seconds on a very hot and oiled cast iron pan. Rather than full on flipping them since they were small, I added 1 tbsp butter and a frozen garlic cube and kept tossing them around for 45 sec. I had already dried and salted them then added pepper.
They were probably the best scallops I have eaten in a while! I would do it again this way.
Broccolini cooked on the cast iron with a bit of char. Bread cheese