- 6 - 8 frozen Japanese scallops
- 2 tablespoons of butter
- 1 teasponon of olive oil
- 1/2 lemon
- Thaw the frozen scallops.
- Heat half of the butter and oilve oil in a sauté pan.
- Season the scallops with salt.
- Sear scallops for approximately 2 mins on each side or until firm to the touch.
- Add the other half of the butter and a squeeze of lemon.
- Serve immediately.