Pan Seared Scallops

I love scallops. You can wrap them in bacon or top them with crab meat and cheddar cheese, either way, I'm feasting. However, scallops are one of those foods I've always been too scared to cook myself. That was until my mom gave me my new favorite cookbook, "Cravings" by Chrissy Teigen. Chrissy, an avid foodie, makes cooking scallops as easy as making scrambled eggs. She takes all of the fear out of making those mollusks. She provides the best advice on how to get a perfect, pan seared crust. Her tip, D.F.W.I. (Don't F**k with It).

I was pleasantly surprised to learn that this meal took less than 15 minutes to make.

The first time I made this dish, I used canned corn for my warm corn salad and pan seared four large sea scallops that I bought from Kroger.

I recently made this same dish almost a year later, but enjoyed it a lot more. This time, I used fresh scallops that I bought from the Old Beach Farmers Market. Game changer.

It was my first time at the local farmers market, located at the Virginia Beach Oceanfront. I arrived 40 minutes before the market closed so it was a battle for the best items. I noticed Jubilee Seafood Company was selling scallops by the pound for $20. My first time buying scallops, from the local Kroger, cost me $16 for just four. I managed to get the last pound from Jubilee–10 large, sweet sea scallops.

Out of respect for Chrissy and her amazing cookbook, I won't post the recipe. I seriously encourage you to buy her book. It is filled with some amazing recipes and her twists on classic dishes.