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Rinse the scallops and pat dry. Season to taste with salt.
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Add the butter and olive oil to the skillet.
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Once the fat begins to smoke, gently add the scallops.
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Sear the scallops for 1 ½ minutes per side.
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Remove the scallops and add the steamed vegetables to the cooking juices.
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Toss to coat with the fat.
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Serve scallops with veggies.