I have tried for many years to get that amazing crusty sear on my scallops and have always failed miserably.  Recently, I (re)educated myself on the process after destroying a few with a dusting of flour, really hot oil, too much butter, etc. 

I have come a long way in my cooking over the years but there are still a few things I really suck at (like de-boning a chicken) and scallops were always on that list. 

Scallops, when done correctly, stand on their own and should not be abused with heavy sauces.  The key is to get them as dry as possible before dropping them into a pan with a butter/oil mixture for 1.5 minutes per side.  Use a little salt and pepper on them before searing and you will love them. 

That's it.  Like many things in cooking, simple preparation with high quality ingredients is all you need.

Food posts continue to be popular on my blog so thought I would add another one to the mix tonight.