Pan-Seared Scallops

I love seafood, and an easy dish to cook up is pan-seared scallops. You really can’t go wrong with these. Go to your local grocery store and buy fresh from the counter, or if you have little time you can always buy frozen if need be. A little olive oil, butter and lemon should make them taste just right.  


  • 1 to 1 1/4 pounds of dry sea scallops (around  16)
  • 2 teaspoons of unsalted butter
  • 2 teaspoons of olive oil
  • Kosher salt
  • Freshly ground black pepper


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately. Try with garlic spinach and mushroom risotto.