Seared Scallops 1 lb sea scallops 1 tbs olive oil or butter salt and pepper Dry the scallops with paper towels. Salt and pepper both sides.Heat a large regular (not non-stick) pan for 2-3 min on medium-high heat. Add the olive oil or butter, and then the scallops one by one, separating them so that they do not touch each other.
If the pan isn’t big enough to do them all at once, keep the first batch under a piece of foil and do two batches or more. Cook the scallops about 1½-2 min each side making sure that the pan is adequately heated before adding them. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs. Serve immediately. One lb of scallops makes about 3 servings.