1. Some scallops may come with a small band of muscle still attached. If you find one, simply peel it off, as this part becomes rubbery when cooked. Pat scallops dry with paper towels.
2. Sprinkle salt and pepper on both sides. Heat a stainless steel sautee pan on high for 1 minutes (a nonstick pan will work, but stainless is preferred to searing and caramelizing). Add oil and swirl to coat bottom; heat for 30 seconds.
3. Place scallops around the outside of pan and cook 1 side for 1 to 2 minutes, or until visibly browned around bottom edge.
4. Use a thin metal spatula to scrape under each scallop and release from pan. Turn scallops over and cook other side for 1 to 2 minutes.
5. Scallops are done when they feel slightly firm but still tender when pressed gently. Its easy to overcook scallops, so you generally shouldn’t exceed a cooking time of 5 to 6 minutes total.
6. Remove scallops to a plate and serve immediately or keep warm by covering with foil or another plate while finishing recipe, like our Seared Scallops over Pea Pesto Linguini.