Pan Seared Scallops

by Seafood


1 to 1 1/4 pounds sea scallops
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper


Pat scallops thoroughly dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Heat oil and butter to smoking point. Add scallops and sear for 1 and 1/2 minutes; turn and repeat.

Serve immediately.