- Lorenzo Delmonico born (1881)
- 1/2 Pound large sea scallops
- 1/2 Tablespoon butter
After attempting to be crazy fancy — and setting off the fire alarm in my smoke-filled apartment — I decided that simplicity is the way to go when dealing with these tasty bivalves. All you need for this recipe is high-quality butter, scallops, and a pan.
Rinse the scallops, and pat them dry. Heat the butter in a medium-sized pan over high heat. Add the scallops to the pan in a single layer. Allow them to cook for about 2 minutes, and then turn them over. After they cook for 2 more minutes, remove them from the pan.