Some types of meat and seafood are so innately delicious, the only real requirement from the cook is not to ruin them by overcooking. This is true for baked salmon, for lamb chops, and definitely for scallops. Sweet, succulent and meaty, I find that scallops need very little added flavor – just sprinkle with salt and pepper, sear in butter and olive oil to form a nice crust, and serve.
- 1 pound wild-caught scallops (12-16 scallops)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes. Add the scallops, making sure they don't touch each other.
- Sear the scallops for 2-4 minutes on each side, depending on their size. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F.
- Serve immediately. In the photo, the scallops are served over a bed of mashed cauliflower.