Best darn scallops ever.

Ingredients

• sea scallops, side muscle removed, rinsed and patted dry
• 1 teaspoon butter, softened to room temperature.
• 2 teaspoons grape seed oil
• salt
• pepper

Directions

1. Heat large (enough for scallops to have at least 1" clearance each) pan on high on stove.
2. Liberally salt and pepper scallops, both sides.
3. Add oil and butter to pan and spread evenly.
4. Just as butter starts to smoke, add scallops.
5. Wait 90 seconds and flip. DON'T TOUCH BEFORE THEN.
6. Cook another 90 seconds, maybe a few seconds more if pan has cooled down.
7. Scallops should have crust of sear on each side that does not extend down vertical portions.

This recipe was submitted by rjp on June 2, 2007.