Heat 1 1/2 Tbsp. olive oil in a medium skillet over medium heat. Pat dry the scallops and add to the hot skillet. Sauté, stirring often until opaque (white), 5-6 minutes.Options:
- As you sauté, add 1 Tbsp. minced shallots and 1 tsp. of minced garlic.
- Remove scallops from pan when done; add 1/4 cup dry white wine or cognac to pan and heat on high until sauce is reduced to half its original volume. Drizzle over scallops and garnish with cracked pepper and minced, fresh parsley.