Step 1: The best scallops for this recipe are the dry-packed variety. If the only scallops you can find are soaked in a liquid solution, rinse them and pat dry. Season with Kosher salt.

Step 2: Heat a nonstick saute pan over high heat, then add unsalted butter and a tablespoon of vegetable oil. Get the oil/butter solution very hot. Once you see smoke, add the scallops. After scallops have been added to the pan, DO NOT move them until it is time to flip them, approximately 2 minutes. Look for a nice caramel-colored crust underside.

Step 3: Overcooking scallops is easy to do. Maintaining slightly translucent centers is key to the perfect result. Once the scallops are ready (caramel-colored underside and topside, with translucent centers), they are ready to be served immediately.

Step 4: For a creative presentation, serve scallops in seashells filled with butter sauce from pan.