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Ingredients
- 1 dozen scallops, rinsed, drained, and dried
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Method
- 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.
