Scallops, Pan Seared

By Bellacucinam

Ingredients

• 20 large sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
• 1 1/2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons thinly sliced fresh sage

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Pat scallops dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden brown, 4 to 6 minutes. If scallops are not cooked through, reduce heat to moderate and cook about 2 minutes more. Transfer to a bowl with a slotted spoon and discard any oil remaining in skillet (do not clean skillet).

Cook butter in same skillet over moderate heat until it foams and turns light brown. Add sage and cook, stirring, 1 minute.