It is very important not to overcook the scallops as they quickly become rubbery. In this recipe, I used big sea scallops to be fancy as they are ideal for searing unlike the little bay scallops which are much more smaller and are wonderful in stir-frying.

INGREDIENTS:

1/2 Lb. scallops

1 tablespoon olive oil

2 tablespoon unsalted butter

Salt and freshly ground pepper to taste

1/2 cup green peas blanched and shocked in cold water

1/4 Lb. red radishes cut to quarters

2 tablespoon red wine vinegar 

1 tablespoon unsalted butter 

STEPS:

In sautée pan, melt the butter over medium heat, then add the radishes cook for about 2 minutes season with salt and  pepper . Add the red wine vinegar and cook for about 5 more minutes or the radishes are tender.

Heat non-stick skillet over medium high heat.

Pat dry the scallops with paper towel, season with salt and pepper and drizzle with olive oil; sear for about 3 minutes or until golden brown, then turn and sear for another 2 minutes. Add the butter and start spooning over the scallops until cooked for about 1 more minute.

Remove from heat and top with fresh thyme.

In serving plate, place the blanched peas, the radishes on the center and top with seared scallops.