Simple Pan Seared Scallops Recipe

How to make it

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• (After researching online for quit awhile, I tried a combination of various "expert" recipes. I wanted something easy and something that would not drown out the delicately sweet flavor of a good scallop. You need a good non stick saute pan that is at least 10 inches. I used two because you shouldn't crowd these beauties. Feel free to experiment and edit. This is my first submission.)
• 1. Rinse, if foot left on, cut off, then pat dry well with paper towels.
• 2. Sprinkle lightly with ground sea salt and ground pepper, set aside.
• 3. Preheat you pan(s) over a medium high heat, then add good grade olive oil.
• 4. When the oil shimmers (not smokes) add the scallops carefully. DO NOT MOVE THEM AROUND IN PAN. You want them to carmelize.
• 5. Sauteing should take 2 to 3 minutes, depending on whether you like yours rare, medium, or just done. These are easy to over cook, the smaller they are the faster they cook, of course. But the jumbo ones take up in 3 minutes on the first side for my just done/non rare preference. Lift one gently, turn as they brown to your satisfaction. More than 3 minutes on the big ones will probably render them tough. After you turn them, add your butter. Cook another two minutes, depending on their relative size. They should be opaque, but not firm. You want cook them, but keep them tender. Remove to platter.
• 5. Add lemon to pan juices. Reduce for a minute or two.
• 6. Place scallops on bed of angel hair , e.g., pour pan juices over all. Serve with lemon wedges, if you wish.