Olive Oil
40g Butter
Tasman Sea Salt with Wakame Seeweed



Pat scallops dry with some paper towel or a clean tea towel

Sprinkle with Tasman Sea Salt with Wakame Seaweed

Heat the olive oil and half of the butter in a pan until butter starts to foam

Add scallops to the pan in a single layer until browned which should only take 1 – 2 mintues.

Add the rest of the butter and flip over to cook on the other side. Baste with the butter until the scallops are golden brown on both sides.

Serve immediately with lemon wedges