Pan-Seared Scallops

1. 1

   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.

2. 2

   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.

No additional tips available.