| This recipe is liked by 2 person(s). |
Seared Scallops
Nb persons: 4
Yield:
Preparation time: 10
Total time: 5
Source: Alton Brown
| 1 to 1 1/4 pounds | dry sea scallops, approximately 16 |
| 2 teaspoons | unsalted butter |
| 2 teaspoons | olive oil |
| Kosher salt | |
| black pepper, Freshly ground |
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch 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 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
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