Sauteed Sea Scallops

By IUPUI95

Ingredients

• 16 large scallops for main courses; 18 small sea scallops, or 6 very large sea scallops, for first courses
• 3 tbs vegetable oil, olive oil, or grapeseed oil
• Salt, preferably fleur de sel
• Pepper

Preparation

Step 1

1) Heat oil in a large saute pan over high heat until the oil smokes. Add 1 or 2 scallops, wait for about 30 seconds, and then add 2 more scallops. Continue in this way intil the first scallops added are well browned on one side, 2-3 minutes. Then begin to turn the scallops, starting with those that are browned and turning 1 or 2 at a time. Saute for 2 to 3 minutes on the second side, or until all the scallops have a brown crust on both sides.

2) Remove from the pan, and place on a paper towel covered plate to absorb the excess oil.

3) Season with salt and pepper and serve on warm plates. Put a tiny pinch of fleur de sel in the center of each scallop.