Recipe - Pan Seared Scallops

Want a 10-minute dish that makes you look like you know what you're doing in the kitchen? This one is a winner.

Ingredients:
Sea Scallops
Kosher Salt
Unsalted Butter
Extra Virgin Olive Oil

Preparation:
Unless you're fortunate enough to be able to get dry-packed sea scallops where you hail from, the first thing to do is rinse the scallops really well and then pat them dry with a paper towel.

Put about 1 Tbsp. Butter and 2 Tbsp. Extra Virgin Olive Oil in a saute pan, get it hot, just about to the smoke point.

While the pan is heating, turn the scallops on their sides, and, while pinching them with a moderate bit of pressure, slice them in half.

Sprinkle a bit of Kosher salt onto each side.

If the pan is hot, place no more than 6 scallop halves in the pan, let them sit, untouched, for about two minutes. Lift one gently and, if you've got a nice golden "crust" on the scallop, flip them over to the other side and cook for additional minute.

Serve immediately.

You're Going to Need:
Nothing special.