Direction

1. Use a large cast iron pan over high heat. If using a stainless steel pan add just enough canola oil to coat the bottom, but not to pool.
2. Season scallops with coarse salt and freshly ground pepper.
3. At the moment your pan starts to smoke, add your scallops.
4. Make sure your pan is large enough that they aren't crowded or touching. They need space to allow them to cook evenly and let the heat circulate around them.
5. After you set them down, DO NOT TOUCH. You must wait 1 1/2 to 2 minutes for that yummy, nutty crust to form. Just take a quick peek to the underbelly to check, then proceed on flipping. You’ll be tempted to overcook them, but you must trust your gut here.
6. Repeat on the opposite side.
7. Remove and serve immediately. If you need to keep them warm to plate the rest of the meal, remove the pan from heat and allow to sit in the hot pan for no longer than 4-5 minutes before serving.
8. If you've tried this recipe, come back and let us know how it was in the comments or ratings.