Seared Scallops with Habanero and Cilantro

Ingredients

• •10 sea scallops
• •1 Tbsp butter
• •1 Tbsp olive oil
• •1 Tbsp flour
• •1 slivers of habanero
• •1 cilantro leaves
• •salt & pepper

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Method

From maplewoodroad.com — read the original

1. 1Take scallops out of the fridge 20-30 minutes before cooking. Rinse under cold water and then dry completely with a paper towel.
2. 2Mix salt and pepper with a little bit of flour, then quickly roll the scallops in this mixture...shake off the excess, you just want a light dusting.
3. 3Heat butter and olive oil over medium-high to high in a non-stick frying pan.
4. 4Once the pan gets hot, add the scallops. You should hear a nice sizzle when they touch the pan’s surface. Make sure they’re not touching each other in the pan & don’t move them while sizzling.
5. 5Let them develop a nice, brown crust (the inside will stay tender and creamy), which should take about 1-½ to 2 minutes. Then you can turn them and cook for another minute. Do not overcook them!
6. 6Plate your scallops on a pre-heated dish, drizzle some of the pan juices over them, add a few cilantro leaves (if you have some handy; I also like chives), and add a few slivers of habanero for a little kick...it’s like adding wasabi to your sashimi.