1 tablespoon olive oil
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