Seared Scallops With Artichokes And Salami - cooking recipe

Ingredients

1 (454 g) bag wild atlantic canada sea scallops, thawed and patted dry
1/4 teaspoon salt
pepper
2 teaspoons 100% pure canola oil, divided
8 slices genoa salami (mild or spicy)
4 canned artichokes, drained and cut into quarters

Preparation

Season 16 scallops on both sides with salt and pepper (save the rest for another use).
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.
Add 1 teaspoons more oil, as needed, and sear second batch of scallops. Remove to a plate.
In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.