Pan-seared scallops are so easy and delicious, it's hard to imagine you'd make them any other way. Adding a pat of butter to the skillet during the sear makes a rich brown butter pan sauce that's just wonderful drizzled over the scallops, white jasmine rice and a simple, lemony watercress salad.
The secret to a perfectly seared scallop is two-fold. First, select "dry" sea scallops (these are scallops that have not been altered by chemicals or added water). Second, when searing, allow the scallops to cook unmoved to maximize contact with the hot surface. (You can peek under one to check for color.) Because this dish comes together in minutes, have all your ingredients prepped and ready to go before you begin cooking.