Not Cheap but Quick

I love sea scallops, but I hate how much they cost at restaurants. That's why I learned to make them how I like. They are not cheap, but every couple of months they go on sale at our market, and that's when I treat myself to half a pound.

To cook them I started with a frying pan and a very thin drizzle of olive oil on medium high heat; when the pan is good and hot I add the rinsed scallops, two chopped scallions, a tiny sprinkle of creole seasoning and a few drops of lemon juice. With scallops less is always better.

Once I sear the scallops on both sides (this takes about a minute to a minute and a half) I deglaze the pan with a splash of water. You can also use some wine to do the deglazing if you want to go fancy; just stay away from sweet wines -- a flinty Chardonnay is better.

Serve immediately with whatever side dish you like. Pasta works, but rice is my favorite.

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