Look at the sear on these scallops! What a great job John did cooking these scallops. He got our cast iron pan ripping hot and cooked the scallops in a teaspoon of oil for about 2 minutes on each side. I steamed the potatoes before he started the scallops cooking and I cooked the broccoli while he was searing them. I added some more light mayo, non fat Greek yogurt, and mustard to the tartar sauce we ate earlier in the week.
Such a delicious dinner!