Perfectly Seared Scallops

Perfectly Seared Scallops
Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection!
Perfectly Seared Scallops
author bakerbynature

Ingredients
  • 1 pound sea scallops, patted dry
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Freshly ground sea salt
  • Freshly ground black pepper
  • Lemon for squeezing, optional
Instructions
  1. Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel.
  2. Add the butter and oil to a large saute pan over high heat.
  3. Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they are not touching. Sear scallops for 1 1/2 minutes on each side - not touching them at all while they're searing. The scallops should have a nice golden crust on each side and be translucent in the center.

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