Photo via Flickr user JordanMitt09
1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
C&C Vanilla sea salt
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch hot saute pan heated on high heat. Make sure the pan is very hot before adding the butter and oil. Season scallops with C&C Vanilla Salt and pepper. Gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the centre. Serve immediately.