1 to 1½ pounds scallops
2 teaspoons butter, divided
2 teaspoons olive oil, divided
Prep time: 5 minutes; cooking time: less than 10 minutes
If you are using frozen scallops, thaw them by either refrigerating them for 8-10 hours or by placing the package in a bowl of cold water. Keep changing the water until the scallops are fully thawed.
Place the thawed scallops in a colander and rinse well. Using several sheets of paper towel, blot excess moisture off the scallops. They need to be fairly dry in order to brown while cooking.
I recommend cooking the scallops in small batches. If you place all of the scallops in the pan at once, they will steam and not get browned.
In a large nonstick skillet, place 1 teaspoon of butter and 1 teaspoon of olive oil and heat over medium-low heat until the butter is melted but not browned. Place half of the scallops in a single layer into the skillet. Sauté the scallops about 2 minutes per side over medium heat or until the scallops are nicely browned on both sides. If you are using larger bay scallops, tongs work well to turn the scallops over. For bay scallops, a spatula can be used. Transfer the cooked scallops to a serving platter and cook the secon batch of scallops using the same method.