Seared Scallops

Ainekset

5-6 ounces sea scallops per person

1 T butter

1 T olive oil

2 T white wine or sherry

Or substitute 1 T balsamic vinegar

Ohjeet

rinse scallops with cold water and thoroughly pat dry

Add butter and oil to a 12 to 14-inch saute pan (or caste iron) on medium-high heat.

Once the pan begins to smoke, gently add the scallops, making sure they are not touching each other.

Sear the scallops for 1.5 - 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.

Add wine to deglaze plan. Stir for a minute or 2.