This simple cooking method is our favorite for scallops. The flavor and texture of the scallop are preserved, and the golden crust contrasts delectably with the creamy, sweet flesh.

Pat dry with paper towels:

Lightly season on both sides with:

Let the scallops sit on a plate while the oil heats. Heat in a large skillet over medium-high heat until just starting to smoke:

Quickly pat the scallops dry once more and add to the pan without crowding. Cook, undisturbed, until golden brown on the bottom, 1 to 1 ½ minutes. Flip with a spatula and cook the second side until browned, about 1 minute more. If desired, serve with: