Pan seared scallops in a fiery, lemon-butter glaze

Wash the scallops and pat dry using a paper towel.

Season with salt, pepper, herbs (I used thyme).

Melt 2 tbspn. butter and a tbspn. of olive oil in a hot pan.

Sear scallops for about 2 minutes on each side until browned.  Remove from pan immediately and set aside.

Add a 2-3 tsp of lemon juice and some red pepper flakes to the hot pan. Saute for a minute. Then add seared scallops.

Simmer scallops in the sauce for 1-2 minutes and serve hot.

Note: scallops cook really fast. So do not overcook.