Candy from the Sea - Perfectly Cooked Scallops, Every Time

The method

1. 01

   Take scallops out of the fridge 20-30 minutes before cooking.  Rinse under cold water and then dry completely with a paper towel.

2. 02

   Mix salt and pepper with a little bit of flour, then quickly roll the scallops in this mixture...shake off the excess, you just want a light dusting. 

3. 03

   Heat butter and olive oil over medium-high to high in a non-stick frying pan.

4. 04

   Once the pan gets hot, add the scallops.   You should hear a nice sizzle when they touch the pan’s surface.  Make sure they’re not touching each other in the pan & don’t move them while sizzling.

5. 05

   Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes. Then you can turn them and cook for another minute. Do not overcook them!  

6. 06

   Plate your scallops on a pre-heated dish, drizzle some of the pan juices over them, add a few cilantro leaves (if you have some handy; I also like chives), and add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.