**I used to think scallops were tricky, but honestly, they are one of the easiest dishes in my rotation**
Salt & pepper
Olive or grapeseed oil
Pat dry scallops, season with salt and pepper
Heat oil in a cast iron pan
Add scallops, giving them lots of space (don’t want to crowd them or they will steam instead of sear). Leave for 2 minutes and DO NOT MOVE them. This will make a nice crust on the scallop.
Flip the scallops, add some butter and cook for another 2 minutes. They are done when they are firm to touch, but have a bit of spring in them.
If you want a sauce for the scallops, scrape the browned bits in the pan, add a couple of cloves of minced garlic, cook, then stir in some white wine, lemon juice, butter and cook til it reduces in to a nice sauce.
Can be a great appetizer, or serve with a salad or pasta for a main dish, or serve with a seared steak for some great surf & turf