Heat a 12-inch cast-iron or other heavy-duty skillet over high heat for 1-1/2 minutes. Season the scallops lightly with salt and pepper. Add the remaining 1-1/2 Tbs. oil to the skillet, swirl to coat, and add the scallops. Cook without moving until well browned on one side, 2 to 3 minutes. Gently flip and cook until well browned but still slightly translucent in the center, 1 to 2 minutes more.
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