Chef Bobby Buzz Espresso Seared Scallops

Serves 4 People

24-30    10-15 count, dry pack scallops. The 10-15 count refers to the number per pound.
Please remove the small side muscle on the side of the scallops. Figure on 4 to 6 oz. per serving.
1 ½ Tablespoons Chef Bobby Buzz Espresso Rub
3 Tablespoons unsalted butter

  • Sprinkle the Chef Bobby Buzz Espresso Rub evenly on both sides of the scallops and allow to rest at room temperature for 15 min.
  • Heat a non-stick sauté pan over medium heat.
  • Add the butter and place a scallop on the melted pool of butter and slide it to a dry part of the pan.
  • Add the scallops quickly until all scallops are in the pan and crank it up the heat to full blast.
  • Cook the scallops for 2 minutes on each side, turning scallops starting with the first one you placed in the pan.
  • NOTE: Cooking times will vary with size of scallop, type of pan, heat of burner.

Espresso Rub, 24oz.
Bottle/Shaker Top

(+Shipping & Handling)

Espresso Rub
5 oz. Tin

(+Shipping & Handling)

Espresso Rub
5 oz. Tins Three-Pack

(+Shipping & Handling)

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