- 10-12 sea scallops
- Sweet Butter Olive Oil
- Champagne White Balsamic Vinegar
- Finishing Sea Salt
- Thaw scallops 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 finishing sea salt and a drizzle of Champagne vinegar.