My dream of cooking palm sized scallops has finally come true. I’m not going to lie this who process terrified me 🤣 I have found the first and most important step to making scallops is getting them dry packed upon purchase. These scallops were u8 which means there are 8 scallops per pound 🤯 I did a simple seasoning with salt and pepper letting the scallops set to room temperature. Then I lightly greased the pan with olive oil and seasoned it with rosemary. The pan has to be super hot so the scallops sizzle when they touch it. My favorite way to tell when scallops are ready to flip is simply waiting until they don’t stick to the pan anymore. I then basted in salted butter with garlic and rosemary. One of my favorite ingredients recently is one you all have been telling me to try for awhile- preserved lemons. They are briney like an olive with a light lemon flavor and a super juicy almost jelly like texture- this comes from the pectin that’s produced from lemons. I plated the scallops with a slice of the preserved lemon, a piece of the brined chilis, the scallop brown butter, a little bit of the juice from the lemons, and piece of the crispy buttery rosemary 🤤 #tiktoktaughtme #scallops #preservedlemons