Ingredients
2 tablespoons extra-virgin olive oil or butter. I prefer butter when searing scallops.
18 large sea scallops
Directions:
- In a large skillet, heat the oil until shimmering.
- Working in batches if necessary, season the scallops with salt and pepper and cook over moderately high heat allowing the pan to get scorching hot before adding the scallops, turning once, until nearly white throughout, about 5 minutes. Be patient.
- Allow the scallops to get a nice brown sear on one side before turning.
- Repeat on the other side.
- Transfer the scallops to plates, drizzle with the beurre blanc and garnish with snipped chives.
Suggested side dish is Risotto with Oyster Mushroom