Score the top of the scallops by gently cutting the top and bottom of the scallop like a mini-checkerboard. Season them with sea salt & pepper.
Place a nonstick skillet on high heat. Once hot, spray with a little olive then add the scallops with SPACE between them, so if you have a large amount, cook them in batches. Sear on each side for 1-2 minutes.
Remove from the skillet and enjoy with the Irio.
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