Yields about 4 servings.
1 to 1/4 sea scallops, foot trimmed, patted dry
2 tsp. butter
2 tsp. olive oil
salt and pepper
Remove the small side muscle from the scallops,
rinse with cold water, pat dry.
Heat the butter and olive oil in a large saute pan.
Salt and pepper the scallops.
When the oil is very hot add the scallops, making sure
they are not touching.
Sear the scallops for 1 1/2 minutes on each side.
They should have a 1/4 inch golden crust on each side.
Serve immediately.