So easy! That’s how I’d describe this recipe. Our scallops already came without the side muscle so really all that had to be done was to heat a little fat in a pan and flip the scallops once. We ate just three each as a little side to our Lobster Tails but they would be wonderful served with pasta and a little cream sauce or on top of a salad.

Seared Scallops

Recipe by: Alton Brown, “Good Eats,” Shell Game IV, 2005

Prep: 5 min
Cook: 3 min
Yield: 2 servings

Ingredients

• 1/2 to 2/3 pound dry sea scallops, approximately 8
• 1 tsp. unsalted butter
• 1 tsp. olive oil
• Kosher salt
• Freshly ground black pepper

Directions
1. If your butcher hasn’t already done so, remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

2. Add the butter and oil to a 12-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.