Bring scallops to near room temperature. Ice cold scallops won’t cook inside.

Remove muscle, a little rubbery piece on side of scallop.

Pat Dry. Season with salt and pepper

Use a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.

When scallops are crowded, they steam, instead of caramelize.

Add enough butter in pre-heated pan that when melted pan is covered. Add in a little bit of olive oil.

Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes.

Turn and cook for a few more minutes. Immediately remove from pan.

WATERMELON RECIPE

The watermelon was doused a tiny drizzle of olive oil and salt, and grilled on high, until I decided it gets grill marks.