Ingredients
1 1/2 pounds sea scallops, about 30 to a pound, small side muscles removed
sea salt and ground black pepper
1 1/2 tablespoons unsalted butter or olive oil
Preparation
Sprinkle scallops on both sides with salt and pepper. Heat large sauté pan over medium-high heat until hot, about 1 minute. Add half the butter; swirl to coat bottom. Continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes. Using tongs, turn scallops, one at a time; cook until medium-rare (sides firmed up and all but middle third of scallop opaque), 30 seconds to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of butter and scallops. Serve immediately.
Note: This times in the recipe are designed for scallops that are about the size of marshmallows. Cooking times for smaller or larger scallops should be adjusted slightly as appropriate.
