- 1 to 1 1/4 pounds dry sea scallops, approximately 16 (See note below.)
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- 2 sliced or minced garlic cloves (added)
- Kosher salt
- Freshly ground black pepper
- 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.
- Place garlic in pan for 1-2 minutes.
- Salt and pepper the scallops (IF you did not pre-season per note on bottom.)
- 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.
NOTE: I sprinkle Old Bay Seasoning and a dash of garlic salt to my scallops as they are defrosting. I typically purchase frozen scallops from Aldi. Each bag contains 8-9 large scallops per bag. Historically, excellent quality.
Serve with steamed aspargus, rice pilaf and crusty bread for a delicious, quick to make meal.