Let’s elevate your Fall Harvest Salad with these Brown Butter Sage Pan Seared Scallops. These are super easy to make, the key to making amazing scallops is a really hot pan and making sure to get that nice caramelization! These were great with my choice of salad ingredients Mixed Greens & Kale, Wild Rice, Sweet potato, Apples, Pomegranate, Candied walnuts and a Maple Apple cider vinaigrette! Recipe for Scallops down below 👇🏾 Ingredients 10-15 Fresh Scallops 1 teaspoon Allspice 1⁄4 teaspoon garlic powder 1 teaspoon salt 1 teaspoon fresh cracked black pepper 1⁄2 teaspoon dried Oregano 3 tablespoon salted butter 5 sage leaves 1. Remove the side muscle from the scallops and rinse. (some scallops are sold with the muscle already removed). Dry the scallops well with a paper towel. 
 2. In a small bowl combine Allspice, garlic powder, salt, pepper, and dried oregano and use spice blend to season both sides of Scallops.
 3. Heat a large cast iron pan over medium-high heat until very hot. Add 1 tablespoon of butter, and swirl to coat the pan. Place the scallops in the pan and sear on the first side without touching or flipping, for about 3 minutes. Using tongs, turn the scallops over, and sear for another 2 minutes, until the scallops are just cooked through.
 4. Add in remaining butter and sage and baste scallops. Enjoy with your choice of salad or your preferred pairing!