Ingredients

The following ingredients have 5 Servings
  • 1 lb scallops
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Instruction

  • Pat the scallops dry with paper towels and sprinkle with salt and pepper. Heat a large stainless skillet. Warm the olive oil over medium-high heat.
  • Add one scallop to the pan and make sure it sizzles when it touches the pan. Add the remaining scallops to the pan in a single layer and avoid allowing them to touch. Cook the scallops without touching them for about 2 minutes, then use tongs or a spatula to turn them over. If a scallop doesn’t release easily, allow it to cook a few more seconds until it does.
  • Cook the scallops without touching for 2-3 minutes on the second side. When the scallops are golden and lightly browned on top and bottom and opaque through the sides, they’re done.
  • When the scallops have finished cooking, remove them to a plate. Add the butter to the skillet, swirl to melt and scrape up any browned bits of flavor. Drizzle the butter over the scallops. Serve immediately while still warm.