I found some amazing wild caught colossal scallops at the grocery store last week. And I splurged. These beautiful things almost covered my palm.
Remove the small half-moon shaped muscle on the side of each scallop (that's what makes them end up looking a little flat on one side). Then rinse and pat them dry on paper towels. Make sure they're nice and dry so they'll get a good sear.
Set a skillet on medium-high to high heat and add:
2 tsp butter
2 tsp extra virgin olive oil
Sprinkle the scallops with kosher salt and pepper. Place in the smoking hot (literally!) skillet.
For these large scallops, cook about 2 minutes and then flip. Cook another 2 minutes or until as done as you like. You want that gorgeous caramelization but don't want them overcooked in the middle.
Since the scallops cook so quickly, you'll want some quick side dishes.
Frozen green beans that you can steam in the bag with butter added on top.
Sweet potatoes cooked in the microwave for about 5-7 minutes. Split, and add butter and brown sugar. I actually use the Splenda Brown and really like it.
Yum. Now I'm hungry for scallops again! I may have to buy them again next week. :)