Sauteed Scallops

Sautéed Scallops
From: sturmhauke

a pat of butter
1/2 lb. small scallops*
1/2 tsp. salt
1/2 tsp. pepper

Melt the butter in a pan over medium heat. Add the scallops, salt and pepper. Cook until most of the liquid boils off and the scallops begin to turn more opaque, stirring gently but frequently, about 3 minutes. Remove from heat and allow pan to cool for 2 minutes. Serve on a rectangular plate with chopsticks and present them to your pregnant wife with a flourish (or eat them out of the pan, whatever).

*Note: I used small scallops partly because that's what they had at the store, and partly because I used the other 1/2 lb. for the following recipe, which requires the small ones. But for this one you can use large ones, just cook them a little longer and only flip them once.