- 10-12 sea scallops, tendons removed
- Sweet Butter Olive Oil
- Champagne Balsamic Vinegar
- Black Lava Sea Salt
Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator.
Over medium high heat in a large skillet, sear scallops in Sweet Butter olive oil on each side for about 2-3 minutes per side.
When scallops are cooked, top each with a sprinkle of black lava sea salt and a drizzle of Champagne balsamic vinegar.