Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Instructions

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.