Cast Iron Scallops

8 Sea Scallops, muscle removed and scallops dried

1 Tbsp. Patricia and Paul’s Wild Anithos Dill Olive Oil

1 Tbsp. Unsalted butter

1 Tsp. Fresh dill, chopped

Kosher salt and fresh ground black pepper

Thinly sliced lemon wheels

INSTRUCTIONS

1. Prep your scallops by removing the tough connector muscle. Dry the scallops with paper towel.

2. Sprinkle the scallops on both sides with salt and fresh ground black pepper.

3. In small cast iron skillets, divide the olive oil and heat until really hot but not smoking. Add the scallops and let get golden brown. (About two-three minutes.) Carefully, flip over and cook on the other sides until brown.

4. Add the butter and baste the scallops. Sprinkle the scallops with the fresh chopped dill.

5. Serve in the mini cast iron skillet with the lemon wheels.

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