Savory Garlic Seared Scallops

Ingredients

• 4 tablespoons unsalted butter 

• 6 garlic cloves, Sliced 

• 1 pound dry sea scallops 

• Kosher salt

• 1 tablespoon (or more) TAO Extra Virgin Olive Oil

• 2 teaspoons TAO Denissimo Balsamic Vinegar

• Freshly ground black pepper 

• Torn basil leaves (for serving)

Directions

1.  Melt butter in a large nonstick skillet over medium heat.

2. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly until golden and butter is foamy and lightly browned, about 5 minutes. 

3. Transfer garlic butter to a small bowl, scraping in all the browned bits. Wipe out the skillet.

4. Pat scallops dry; season with salt. Heat TAO Extra Virgin Olive Oil in the same skillet over medium-high heat.

5. Arrange scallops in the pan, spacing them evenly apart, and cook, undisturbed, swirling the pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes. 

6. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.

7. Stir TAO Denissimo Balsamic Vinegar into the garlic butter, and season with salt and pepper. Spoon over scallops and top with basil. 

Adapted from Bonappetit.com