Pan-seared sea scallops.

The key here is to get good scallops which were flash frozen, NOT stored in liquid.

All you need is a good skillet, a hot flame, and several tablespoons of good quality butter.

Watch a bunch of videos for various techniques. My preferred method is just basting them in butter.

Don’t crowd the pan. Don’t burn the butter. Don’t overcook the scallops.

Master this dish and you will always have a last-minute gourmet option.

Serve with a mixed-green salad, grits, white wine.

Perfect for date night because it is classy, satisfying, decadent, but also light, and won’t stain your clothes if it you happen to have a slip.