Seared Scallops

Seared Scallops are a very quick and easy dinner to prepare.  There are two types of scallops you can purchase at the market.  Wet (soaked) or dry  scallops. This recipe calls for dry scallops.   "Soaked"  scallops have been soaked in a bath of phosphates. Soaked scallops are a bright white in color.    Dry scallops have not been soaked in phosphates.  They are superior in taste and they also caramelize beautifully.

This recipe is from Alton Brown, one of my all-time favorites.    It is an easy and delicious recipe.

Seared Scallops
From Alton Brown

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Directions

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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