Serves 4
24 oz sea scallops (about 12 medium-sized scallops)
kosher salt and freshly ground pepper, to taste
extra-virgin olive oil, as needed
Pull off the abductor muscle from each scallop (the extra little flap of meat at the side), if it’s still attached. Heat a sauté pan over high heat for about 2 minutes. Meanwhile, pat the scallops dry with paper towels and season with salt and pepper. Swirl the olive oil into the pan, enough to cover the bottom, and wait about a minute. Carefully place the scallops, one by one, into the hot oil. Allow to cook about 3 minutes without touching, in order to allow a golden crust to develop at the bottom. When a golden sear has formed and the scallops are easily lifted from the pan, flip them over and sear on the other side, cooking about another 2-3 minutes.* Remove from the pan and blot with paper towels. Serve hot.
* Don’t try to force it when it comes to flipping the scallops. If one sticks to the pan and is not easily lifted, give it another minute and try again. Be patient! If you try to flip them before they’re ready, you’ll never get that beautifully golden sear.
SERVED AT THIS DINNER PARTY
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