I’ve been asked how to make my scallops a million times. Let me share with you how I do them on my 8” Hexclad Pan. You need something that retains and distributes heat evenly, a nice olive oil with some grassy notes (yes @getgraza there’s no one else I promise 🥹) and has non-stick. You don’t wanna lose the crust you have on your Scallop that you worked so hard for. Sear one side only. Get the crust to perfection - let the heat radiate through and baste to finish it off with extra flavor. To bring it up a notch I add @yeathaysauce sichuan chimichurri. It’s herbacious, layered, umami, and so much more. It’s a go to @rosalynnsupperclub. Ask me in the comments if you want to know more details. I’ll also include a recipe below. Until next time, Salud! #laeats #privatechef #cateringinlosangeles #scallops #hexclad@hexclad