- 6-8 large sea scallops
- 1 tablespoon each olive oil and canola oil
- Salt and freshly ground black pepper
Pat scallops dry with paper towels. Lightly brush with olive oil and season with salt and pepper.
Heat a large sauté pan over medium-high heat. Add both oils.
Spread oil around pan. When hot, add scallops to skillet. Do not move until bottom side is golden brown. If scallops stick, be patient - as they sear, they will release from bottom of pan.
Flip and cook until browned on both sides and just opaque in center, about 1-2 minutes per side, depending on size.
Scallops will continue to cook slightly after removed from pan, so take them out just before they are done to your preference.
For an easy pan sauce, when the scallops are almost done add about a teaspoon of chopped garlic and some chopped fresh herbs. Sauté about 30 seconds. Finish with a splash of dry white wine.
Be sure to purchase "chemical free" or "dry" scallops. Scallops treated with chemical preservatives will not sear properly.