For the sea scallops : Season with salt & pepper. Use the same saute pan from the mushrooms, cleaned and dried with a paper towel. Heat inside a touch of oil, when very hot, add the sea scallops ...

Season the scallops on all sides with salt and pepper. In a large sauté pan on high heat, add in 1 tablespoon of I Can’t Believe It’s Not Butter until melted and add in the seasoned scallops ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Olivia's of Gettysburg shows you how to make this delicious seafood dish, paired with a Casanova Cocoa cocktail for a sweet ...