Another favourite from my catering days, so elegant and quick to prepare. Top with your favourite preserves, I love the Green Tomato & Garam Masala preserve with this almost as much as the Green Walnut & Grappa. I prefer the medium-large scallops 20/30 size, meaning 20-30 scallops per pound, make sure to dry them well, this is how you achieve that lovely crispy exterior. It is the perfect amount for a small cocktail party when you’re serving a few different Aperitivo.
1 lb sea scallops
2 Tbsp unsalted butter
2 Tbsp olive oil
Sea Salt to taste
Dry scallops well and season with salt. Heat large frying pan, add 1 Tbsp butter and 1 Tbsp olive oil. When hot and bubbling add scallops to pan, cook until browned well on both sides, do not overcrowd pan – instead do this in two batches.
Top seared scallops with dollop of preserve.