Perfectly Seared Scallops

We have tried time and time again to sear scallops. They always turn out well. But this is how to have them perfect. Courtesy of Martha Stewart:

• 6 large sea scallops
• coarse salt
• sunflower or other neutral oil (we used canola)

Start by rinsing the scallops (you bought fresh, right? Frozen usually isn't worth your time), and making sure you remove the small, tough muscle (called the adductor) found on the side of the scallops.

Slice each scallop in half horizontally so that you have 12 pieces.

Heat a large skillet over high heat.

Season scallops on both sides with salt.

When pan is not, add enough oil just to coat the bottom (about 1 tbsp), & swirl to coat evenly.

Working in batches to avoid crowding the pan, add scallops & quickly jerk the pan to keep them from sticking.

Sear until lightly golden, about 45 seconds; with an offset spatula, turn over & cook until opaque throughout, about 30 seconds more (be careful not to turn too soon or the scallops may tear).

Transfer to a plate lined with paper towels & cover to keep warm (if necessary).

These go great perched atop a fennel puree that I also stole from Martha. Let me know if you're interested and I'll add it.

...you want a picture? google the word 'scallop' and click "images". they have tons.