Dry scallops on kitchen paper and weather. Heat a heavy-based pan, then add oil. Once heated, add scallops, keep them together – it helps the sides to stay straight and tall instead of laxity. Sugal for 2 minutes until the carmelized and you can see the heat crawling out. Flip the palette with a knife, then fry for 1 minute more. Remove the heat, then add some good slices of butter to the pan, melt it as a spoon above the scallops.
