Serve as an appetizer or on a bed of pasta for a main course. Either way you look like an all-star when these hit the table.

Seared Scallops

Heat a large sauté pan over medium-high heat. Trim scallops, pat dry with a paper towel, and season with salt and pepper.

It's important to trim each scallop to reduce chewiness. To trim each scallop, pinch off the small rectangular tag of tissue on the side using your thumb and first finger.

Heat olive oil to almost smoking. Carefully add the scallops, making sure they are not touching each other. Sear scallops for about 1 to 2 minutes.

Flip scallops and add 2 tablespoons butter; baste scallops with butter and continue to cook 1 to 2 minutes. The scallops should have a 1/4-inch golden crust on each side while still translucent in the center. Remove scallops from pan.

Add lemon juice and remaining 1 tablespoon butter to pan. Allow to heat through; season to taste with salt and pepper.

Serve scallops with butter sauce and garnish with fresh herbs.