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Step 4Dredge & send to pan
Dredge the scallops in the flour/pepper mix, making sure that all surfaces are covered. You should get a very thin white coating all over the scallop- this is why you wan them dry.
Meanwhile, heat your pan (any flat-bottomed pan, regular or non-stick, will be fine) and give it a layer of canola or another high-heat oil. Make sure the oil is hot enough to sizzle before adding the scallops.
Work quickly, dredging scallops and adding them to the hot oiled pan.
Meanwhile, heat your pan (any flat-bottomed pan, regular or non-stick, will be fine) and give it a layer of canola or another high-heat oil. Make sure the oil is hot enough to sizzle before adding the scallops.
Work quickly, dredging scallops and adding them to the hot oiled pan.
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