Rate this recipe
4.5/5
(2 Votes)
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Ingredients
- 1 lb. scallops (~16)
- 2 teaspoons butter
- 2 teaspoons olive oil
- kosher salt
- freshly-ground black pepper
Details
Servings 4
Adapted from foodnetwork.com
Preparation
Step 1
Remove the tensor muscle from the scallops, rinse with cold water and thoroughly pat dry.
Heat the butter and oil over medium-high heat in a large saute pan until just smoking. Season the scallops and gently add them to the pan, 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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