Perfectly Seared Scallops

• 8 (1 oz.) sea scallops
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon grapeseed oil (or other high heat cooking oil)

1. Remove the small muscle flap on the side of each scallop by gently peeling it off. Pat scallops dry with paper towels. Sprinkle 1 side of scallops with half of the salt and pepper.
2. Heat oil in a skillet over medium-high. When oil and skillet are very hot, add scallops seasoned side down, in a clockwise direction in skillet, making sure scallops do not touch. Cook, undisturbed, until bottoms of scallops have browned edges and are cooked about 1/4-inch up the side (they will be turning more opaque), about 1 1/2 minutes. Sprinkle with remaining half salt and pepper.
3. Flip each scallop over in the order in which they were placed in skillet, and cook an additional 1 to 1 1/2 minutes. Remove from skillet, and let rest 1 to 2 minutes before serving.

kosher salt, black pepper, grapeseed oil

Taken from www.myrecipes.com/recipe/perfectly-seared-scallops (may not work)