Ingredients
1 dozen scallops, rinsed, drained, and dried
1 tablespoon butter
1 tablespoon vegetable oil
Preparation
Heat a non-stick saute pan over a high heat, and add the butter and oil. Heat until very hot and just beginning to smoke. Place the scallops flat side down in the hot pan. Don’t overcrowd. After about 2 minutes, check underside for caramel-colored crust. Flip and cook one more minute, Centers should be translucent and texture springy to the touch.
