Ingredients
Haton scallops, thawed
2 tbsp oilive oil
2 tbsp Cowhead butter
Fresly ground black pepper
Directions
1. Pat dry scallops.
2. Add the butter and oil to a pan on high heat.
3. Pepper the scallops.
4. Once the pan begins to smoke, gently add the scallops, making sure they are not touching each other.
5. Sear the scallops for 1 1/2 minutes on each side. Scallops should have a 5cm golden crust on each side while still being translucent in the center.
6. Serve immediately.
Tips: Serve over a handful of greens for a light main course.
