Simple Seared Scallops

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I just experimented with seared scallops for the first time the other night. After watching many youtube videos, this is what I've learned. 

- Discard the muscle part of the scallop as this will be too tough to eat once cooked

- A good sear relies on a very dry scallop, so pat them dry before you sear! 

- The pan needs to be adequately hot before you add the scallop for a good sear! Add oil first and then add your butter or else the butter will burn. 

1. Salt and pepper your scallop.
2. In a nonstick pan, add oil and then add butter. Once the pan starts to slightly smoke, the pan is ready for the scallops! 

3. Add scallops in a clockwise fashion, starting at the outer perimeter since the center cooks quickly. Start at 12:00 o clock and add in a clockwise fashion. Don't overcrowd your scallops or else it will steam. 

4. Let scallops cook undisturbed! About 1.5 minutes (or 1 minute) per side. I did 1.5 minutes on one side to allow for a good crust, then flipped it for 1 minute on the other side and they are done! 

5. You can scoop the remainder butter oil mixture onto the scallops for tenderness. 

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