Scallops

This is how I do it.

Select fresh Dry scallops with no chemicals. Good ones will be slightly golden in color
Previously frozen will give off water that will ruin the caremlization.
There should be no smell to them. It is critical to smell them before purchase.
Clean, wash and remove the side tendon if yours came with one.
Pat dry the scallops - this is VERY important
Allow scallops to come to room temperature on a paper towel - about an hour.
Use a cast iron skillet that has been well seasoned.
Bring to high heat
Dab bottom of panel with a paper towel dipped in a flavorless oil or clarified unsalted butter.
OR some butter and olive oil 50/50
Salt the scallops (no pepper) and Place scallops into pan large size down - do not crowd them.
Flip around 90 seconds or when the bottom has that nice gold color.
After flip cook another 90 seconds or so. Test them for firmness with your finger. They should feel like they are firmer than before.
You can cut one in half if you want to be sure - that will be yours.
Remove from heat and place on a plate into a 200 degree oven to hold or serve immediately.
Optional - finish them with clarified unsalted butter but do not burn.

Recipes From Platts kitchen