1 to 1 1/4 lbs dry sea scallops, approximately 16
2 tsp unsalted butter
2 tsp olive oil
Salt and pepper to taste
1/2 cup Mango Cilantro Chutney (see recipe here)
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat.
Salt and pepper the scallops.
Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.
Sear the scallops for 1 1/2 minutes on each side.
The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Drizzle the Mango Cilantro chutney on the scallops.