Skill required: Beginner
1 pound sea scallops, tough muscles removed
Coarse salt & freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges
1. Pat scallops dry with paper towels and season with salt and pepper.
2. Heat oil in skillet over medium-high heat.
3. Add half the scallops to skillet and cook, flipping once until golden brown and cooked through, about 3 minutes per side.
4. Transfer to a plate.
5. Repeat with remaining scallops, adding more oil to the skillet as needed.
6. Serve immediately, with lemon wedges on the side.
Yield: 4 servings
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