Ingredients

• Sea scallops
• Salt
• Vegetable oil
• Bacon fat (optional)
• Butter

Steps

1. Rinse and pat scallops dry with paper towels. Place uncovered in the fridge for 30 minutes to air-dry.
2. Pull scallops out 10 minutes before cooking. Pat dry again with paper towels, then salt generously (no pepper).
3. Heat a pan over high heat. Add a thin layer of oil mixed with 2 tablespoons bacon fat, if available.
4. Cook scallops 2.5 minutes on one side without moving, occasionally moving the oil around the pan.
5. Add butter, flip scallops, and cook 2.5 minutes more while basting with the melted butter.
6. Transfer to a paper towel to remove excess oil.