Perfectly Seared Scallops

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The shells are one of the things that's so simple to Cook, and yet, it's so easy to mess up. I must admit I botched some batch myself back in the day (it was like eating rubber!), but with a hefty price tag them, I quickly made my mission to learn the key to shellfish are very intense. And I mean perfectly, flavorful crust with mussels and the interior is so soft it basically melted in your mouth. It was perfection!

The good thing about this whole post is that perfect seared scallops as easy as 1-2-3. I'm actually going to type  "easy as pie"  ", but ya know, these little guys are the're waaaay more simple than that 😉 the whole situation

Perfectly Seared Scallops

Materials

• 1 pound Sea Scallops, patted dry
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Fresh ground sea salt
• Freshly ground black pepper
• Lemon to squeeze, optional

Instructions

1. Remove the small side muscle from scallops if they have it, then rinse with cold water and pat dry with a paper towel.
2. Add butter and oil to a large pot Saute over high heat.
3. Generously salt and pepper scallops. After oil butter combo started smoking, gently add the clams, making sure they don't touch. Sear scallops for 1 1/2 min on each side-do not touch them once in a while they're burning. Shells should have a nice golden crust on each side and translucent in the Center. Serve immediately!

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