When Mary Kate Walker of The Tides Seafood Market & Provisions gave us her delicious recipe for creamed corn, she also let us in on her simple method for cooking the scallops that she serves with it.

Says Mary Kate, “The easiest way to cook scallops is to use a non stick skillet on medium high heat with a drizzle of a neutral tasting oil.  Cook scallops for about 2 minutes, when the edges start to turn golden brown turn them over and turn off the heat.  At this point add a tablespoon of butter and let it brown.  Baste brown butter over the scallops while in the pan, and season with salt and pepper.  Remove from pan and serve using the brown butter as your sauce.”