coarse salt, freshly ground white pepper, to taste
1 to 1-1/4 pounds sea scallops (approximately 16)
Coarse salt, to taste
2 teaspoons butter
2 teaspoons olive oil
Combine all ingredients in a bowl. Refrigerate at least 30 minutes
Remove the small side muscle from each scallop, rinse with cold water and pat dry.
Salt the scallops.
Add the butter and oil to a saute pan over high heat. As pan begins to smoke, add the scallops, making sure they do not touch each other. Sear for 1-1/2 minutes each side; they will have a golden crust but still be translucent in the center.