Wednesday, July 28, 2010

Pan Seared Scallops

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons  butter
2 teaspoons olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a large saute pan on high heat. Salt and pepper the scallops. Once the oil and butter begin to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.