Pan Seared Scallops

• 1 1/2 pounds sea scallops, about 30 to a pound, small side muscles removed
• sea salt and ground black pepper
• 1 1/2 tablespoons unsalted butter or olive oil

1. Sprinkle scallops on both sides with salt and pepper. Heat large saute pan over medium-high heat until hot, about 1 minute. Add half the butter; swirl to coat bottom. Continue to heat pan until butter begins to turn golden brown. Add half the scallops, one at a time, flat side down; cook, adjusting heat as necessary to prevent fat from burning, until scallops are well browned, 1 1/2 to 2 minutes. Using tongs, turn scallops, one at a time; cook until medium-rare (sides firmed up and all but middle third of scallop opaque), 30 seconds to 1 1/2 minutes longer, depending on size. Repeat cooking process using remaining half of butter and scallops. Serve immediately.
2. Note: This times in the recipe are designed for scallops that are about the size of marshmallows. Cooking times for smaller or larger scallops should be adjusted slightly as appropriate.

muscles, salt, unsalted butter

Taken from www.epicurious.com/recipes/member/views/pan-seared-scallops-50189288 (may not work)