We normally use 2 scallops per person for a dish. Ensure that the muscle on the side of your scallops is removed before you start.

The best tip for getting a nice, caramelized surface is to dry-brine them slightly before searing. 20 minutes before they are to be seared, sprinkle a little fine salt and sugar on top of the scallops. The sugar helps achieve a lovely sear, and the mixture will slightly cure them.

Heat a pan to high heat, and when it's good and hot, add a little neutral-flavored oil.

Place the scallops on the pan and let them sear in the oil for 45-60 seconds.

Add butter and turn the scallops. It's important to leave some space between them (so they don't lower the pan's temperature too much) and not to move them, as they need a chance to form a sear.

Continue searing them for 30 seconds more on the other side while basting them with the hot butter.

Sprinkle them with a good flake salt and serve immediately.

Serve them with pasta, a salad, or alongside a Jerusalem artichoke or pea soup.