Spicy Seared Scallops

• 4 teaspoons extra-virgin olive oil
• 4 teaspoons Pickapeppa brand steak sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 16 sea scallops (about 1 1/2 ounces each), side muscle removed, rinsed and patted dry
• 4 tablespoons (1/2 stick) unsalted butter

1. In a large bowl, combine the olive oil, steak sauce, black pepper, red pepper flakes, cayenne, and salt.
2. Add the scallops to the bowl and gently toss.
3. Set the bowl aside and let the scallops marinate for 10 minutes.
4. Melt the butter in a large skillet over medium-high heat until it begins to brown.
5. Lay the seasoned scallops in the pan and cook without moving for 3 1/2 minutes, or until the scallops are browned but not burned.
6. Depending on the size of the pan, you may need to cook the scallops in batches.
7. Using tongs or a spatula, turn the scallops over and cook for 1 more minute.
8. Be careful not to overcook; the center of the scallop should remain translucent.
9. Transfer the scallops to a plate and serve hot.

extravirgin olive oil, steak sauce, freshly ground black pepper, red pepper, cayenne pepper, salt, muscle, butter

Taken from www.epicurious.com/recipes/food/views/spicy-seared-scallops-387754 (may not work)