![](http://3.bp.blogspot.com/-O4mdBO6QuZs/TqCmQZEMMrI/AAAAAAAAFOo/plO3IR_vQz8/s320/300484_10150343366423036_535758035_8529179_1209054692_n.jpg)
I remember reading something about scallops once: cook quickly, sauce lightly. Makes sense since scallops are so succulent and delicate. So, I followed that advice though I have no idea where I read that.
In a large, heavy-bottomed skillet I melted some butter with a splash of olive oil. I browned some minced garlic and pressed the scallops into the pan to sear them quickly on each side, probably two minutes per side. Leaving them on there longer would produce a thicker crust and nice color. Next time.
![](http://3.bp.blogspot.com/-OXn1wybWMbg/TqCmVaXsjpI/AAAAAAAAFOw/S12SxkRKqWE/s400/Scallop.jpg)
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