- 6 scallops
- Large pinch of salt
- 1 tablespoon of garlic oil
- 1 tablespoon of chopped basil and tarragon leaves
- Juice from 1/2 lemon
Preheat a generous amount of oil in a pan.
Once it’s really, really hot and just starting to smoke, season the scallops with salt and get them straight into the pan, presentation side down (the larger side).
Leave them for 2 to 3 minutes until golden brown.
Flip them over and finish for 1-2 minutes, squeezing a little lime or lemon juice at the end.
Serve immediately with the pan juice poured over and fresh herbs sprinkled over the top.