Large sea scallops fresh from the Pacific Ocean. Pat them dry with a paper towel before cooking. Cook over medium heat in a non-stick skillet with salted butter and serve. Don't overcook them, just a few minutes on each side. Add lemon, capers, or white wine to the sauce if you'd like. Tonight was just a simple cook. The scallops taste sweet and the house smells great. Serve it up with a salad and homemade bread.
