Pan Seared Sea Scallops
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  • 1 lb Foley Georges Bank Sea Scallops
  • 1 T Oil
  • 1 T butter
  • Salt and pepper

Season scallops with salt and pepper.  Preheat sauté pan over high heat.  Add oil and butter.  Add scallops, careful not to crowd the pan.  Cook scallops for one minute and then turn to cook for 2 minutes.  Remove from pan and serve.  May garnish with lemon wedges.

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