RECIPE INSTRUCTIONS:

1. Remove side muscles from scallops and rinse in ice-cold water. 
2. Heat the skillet to medium/high heat. Add butter, EVOO, and salt/pepper. 
3. Add a small batch of scallops and sauté for 2 mins per teeny, tiny side to crisp up. 
4. Serve with breadcrumbs, pasta, or as a fun little snack.  

NOTES: Nantucket Bay scallops are good enough to eat raw, or taste great baked in a dish with butter and breadcrumbs.