Seared Scallops and Oysters (Mushrooms)

Searing scallops can seem daunting at first, but is super simple and easy once you get the hang of it. The keys are to have dry, properly seasoned scallops, and a really hot pan. That's it!

1. Choose nice, whole scallops, shape them into a rounder form if necessary.
2. Season with a sprinkle of salt and pepper on all sides.
3. Heat enough oil to cover the bottom of a pan (cast iron is great, but any pan will do) You want the pan practically smoking.
4. Gently place the scallops in the pan on one flat side. Cook for 30-90 seconds, depending on the size of your scallops and the temperature of your pan.
5. Gently use a spatula to flip the scallops and sear the other side.
6. Drain on a piece of paper towel and serve!

After searing the scallops, I used the same pan to quickly saute a
few slices of beautiful, pink oyster mushrooms!

Tips and Tricks:

• This works with frozen scallops just as well as fresh, as long as the scallops are fully thawed and patted dry.
• Do not overcrowd the pan or the temperature of the pan will lower too much and steam the scallops rather than sear them.
• Do not over cook the scallops. The secret behind a really hot pan is to get a beautiful sear on both sides of the scallop without cooking the center too much.
• Scallops can be a little underdone in the center. This is much preferred to rubbery scallops!
• If you don't want the appearance of black flecks on your scallops, skip the pepper or season them at the table.