Loraine and I have a passion for deep sea scallops, the jumbo variety U10 (10 scallops to a pound). They have such a naturally sweet flavor, that, in our opinion, require very little seasoning. Many recipes call for the addition of cheese or numerous spices and fresh and/or dried herbs that it completely swamps the flavor of the scallops. Considering that the jumbo deep sea scallops cost more than fillet mignon it is almost a sin to hide their flavor.
Our only seasoning for the scallops is sea salt and freshly ground white pepper. We use a combination of butter and olive oil for frying, which does provide some additional flavor to the scallops.
The key to cooking is a very hot skillet and a very short cooking time. The oil and butter should be just about to smoke when you put the scallops in the pan. Ninety seconds on each side should produce a golden brown appearance. Do not play with the scallops while they are cooking. Place them in the skillet and allow them to cook for the 90 seconds before turning them over.
We serve the scallops over some buttered egg noodles that has been very lightly sprinkled with an Italian spice blend.