Seared Scallops

So simple, so delicious. • Serves 2-4


1 to 1 1/4 pounds sea scallops (about 16)
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Black Pepper

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Add butter and oil to a 12 to 14-inch sauté pan on high heat. Salt and pepper the scallops. Add scallops to pan once smoke starts to rise from pan. Make sure scallops don’t touch each other. Sear for 1 1/2 minutes on each side. Scallops should have a golden crust on each side but be translucent at the center. Serve right away.

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