Directions

1. Rinse the scallops under cold water and pat them dry with paper towels. Make sure they are completely dry to ensure a good sear.

2. Season both sides of the scallops with salt and freshly ground black pepper.

3. In a skillet (preferably cast iron or stainless steel), heat the olive oil or butter over medium-high heat until hot but not smoking. If using butter, let it melt and bubble without browning.

4. Carefully place the scallops in the pan, making sure not to overcrowd them (you may need to do this in batches). Sear for about 2-3 minutes without moving them, until a golden crust forms.

5. Cook for another 2-3 minutes, until the scallops are opaque and firm to the touch. Avoid overcooking.

6. While the scallops are searing, you can heat up your Tomato Basil by putting it in the microwave in a microwave safe bowl for 30 seconds or heating it in a saucepan for 2-3 minutes on low-medium heat

7. Remove the scallops from the pan and place on top of warmed Tomato Basil pasta sauce on a plate or a bowl