How to Sear Scallops

One of my girlfriends bought some scallops to make at home & she said that they didn't turn out. With scallops that can be tough because they are pricey. I think the toughest part about them is there is so much water in them that they can get liquidy in the pan. To avoid this dry them first on a paper towel & get your pan really hot.

1 pound sea scallops
1 Tablespoon oil or butter
salt and pepper
Dry the scallops with paper towels. Salt and pepper both sides.
Heat a large regular (not non-stick) pan for 2-3 minutes so it is quite hot. Add the oil or butter, and then the scallops. Don't let them touch each other. If your pan isn't big enough to do them all at once, keep the first batch under a piece of foil and do two batches.
Cook the scallops about 1½ minutes each side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs.
Serve immediately. Serve with greens sauteed in garlic with a squeeze of lemon, with mushrooms in garlic and wine. (like they do at Olive & Ivy in Scottsdale)