Seared scallops

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Salt
  • Freshly ground black pepper
1) Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

2) Add the butter and oil to a 30 to 35 cm saute pan on high heat. Salt and pepper the scallops. Once the fat begins 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 1/2 cm golden crust on each side while still being translucent in the centre.

Serve immediately.

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