Instructions

• Thoroughly dry the scallops with paper towels, then season on both sides with Lime Sea Salt and Ground Green Peppercorns. Allow to sit on the counter for 10 minutes to take the chill off. You want to avoid having ice cold protein hit a hot pan.
• Drizzle Cilantro Lime Extra Virgin Olive Oil into a nonstick skillet to just cover the bottom. Heat over medium-high heat.
• When the oil is hot, add the scallops and cook for 3 full minutes, undisturbed, on the first side. Check to see that a deep brown crust has developed. If not, continue to cook for 1-2 minutes until this is achieved.
• Flip and cook for 1 to 2 minutes longer, until firm but yielding to the touch. Serve drizzled with the Chimichurri Sauce.