Seared Scallops

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      Seared Scallops

      searing scallops

      1 lb sea scallops
      1/4 tsp kosher salt or to taste
      1/4 tsp ground black pepper
      2 tbs olive oil

      If not done in advance, remove the small side muscle from each scallop. Rinse scallops under cold water and pat dry with paper towels.

      Season with salt and pepper.

      Add olive oil to a large saute pan and heat on medium high heat until oil starts to shimmer but before it smokes. (It is important the pan is hot enough, otherwise the scallops will not brown.) Carefully add scallops to the pan, making sure there is space between each scallop.

      Cook the scallops about 2 min, flip carefully to the other side and cook for another 2 min. They should have a nice golden crust and still be slightly translucent on the inside. Serve immediately.  Serves 2


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