You can serve these on their own or on top of anything, like pasta or rice or salad. They are best served hot and right after you make them
12-16 fresh or defrosted Sea Scallops
1/3 c. all-purpose flour flour
2 TBSP cornmeal
1 TBPS Seafood Seasoning (e.g., Old Bay)
pinch cayenne pepper
1/3 c. peanut oil
2 TBSP butter
Rinse scallops & pat dry w/ paper towel. Mix flour, cornmeal and seafood seasoning & cayenne pepper in a small bowl. Roll each scallop completely in flour mixture. Set aside in bowl. heat butter and oil in skillet on high heat until it’s very hot. Add scallops and cook for approx 3 min. Turn them over and cook for several more minutes, until done (probably about 5, but it depends on thickness of scallops0. If using fresh scallops (that have not sat out for hours), you can serve them rare. Otherwise, cut into one of scallops to make sure they’re done before serving. Garnish with rosemary or flat parsley if desired.

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