Perfect Seared Scallops Recipe

1. Prepare the scallops by removing any feet and by patting them dry.
2. Heat the butter and oil in a cast iron over medium-high heat.
3. Once hot (about 450°F), add scallops to the pan, as many as you can handle without crowding them. Work in batches if necessary.
4. Allow the scallops to cook for 1-2 minutes before checking underneath them to see how brown they have become. If they are not yet well browned, continue cooking.
5. When scallops are golden brown on one side, flip them.
6. Allow the scallops to cook on the second side while monitoring their temperature with a fast and accurate thermometer.
7. Once the lowest measured temperature in each scallop reaches 120°F, remove it from the pan and set it aside on a platter. Repeat until all the scallops in the batch are fully cooked.

Make the sauce

1. Pour out the excess oil from the pan and place it over the heat again.
2. Carefully pour the sherry into the pan to deglaze it.
3. Simmer the sherry down to a few tablespoons of liquid, and add salt to taste. Let this cook for just a few moments and pour into a container.
4. Plate the scallops and drizzle with the sauces, being sure each dish gets some capers. Serve!