Seared Scallops With Artichokes And Salami

1. 1

   Season 16 scallops on both sides with salt and pepper (save the rest for another use).

2. 2

   Heat 1 teaspoons oil in a medium nonstick pan over medium-high heat. When pan is hot add 8 scallops and sear without moving or touching them for about 2 minutes or until a golden crust forms. Flip scallops and sear about 2 minutes more. Remove to a paper-towel lined plate.

3. 3

   Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate.

4. 4

   In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.

5. 5

   Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.

No additional tips available.